Pickled Deviled Eggs

Pickled Deviled Eggs offer a delightful twist on a beloved starter. Hard-boiled eggs are marinated in a zesty brine, producing a tangy exterior that contrasts splendidly with a rich, creamy yolk filling. These eggs are a standout choice for gatherings or solo indulgences. The intriguing balance of flavors makes them a memorable treat, suitable for making in advance for effortless hosting or an enjoyable snack anytime.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp paprika, smoked

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let eggs sit in hot water for 12 minutes. Drain and cool under cold running water. Peel eggs and set aside.
2. Combine vinegar, water, sugar, salt, and black pepper in a small saucepan. Bring to a boil over medium heat, then remove from heat and allow to cool for about 10 minutes.
3. Submerge the peeled eggs in the vinegar mixture in a sealable container. Ensure the eggs are fully covered by the brine. Seal and refrigerate for at least 4 hours, preferably overnight, to develop flavors.
4. Halve the eggs lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg white halves aside on a serving platter.
5. Mash the yolks with mayonnaise, Dijon mustard, and smoked paprika until smooth. Taste and adjust seasoning if necessary, considering the pickling brine will contribute additional flavor.
6. Using a spoon or a piping bag with a decorative tip, fill the egg white halves with the yolk mixture.
7. Chill in the refrigerator until ready to serve, allowing flavors to meld.

Keywords: Appetizer, Snack, Tangy, Zesty, Pickled

Spice Rack: Salt, Black Pepper, Smoked Paprika

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