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Tangy Pickled Onion Deviled Eggs

Creamy deviled eggs upgraded with tangy pickled red onions for a bold, flavorful appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 110

Ingredients
  

Deviled Eggs
  • 12 eggs hard-boiled
  • 0.5 cup mayonnaise
  • 1.5 tsp Dijon mustard
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper
  • 1 tsp vinegar
  • 0.5 cup pickled red onions finely chopped
  • 1 tbsp pickled onion brine optional

Equipment

  • Mixing bowls
  • Saucepan
  • Knife
  • Spoon or piping bag

Method
 

  1. Boil eggs until fully cooked, cool in ice bath, and peel.
  2. Slice eggs in half and remove yolks to a mixing bowl.
  3. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  4. Fold in chopped pickled onions and brine.
  5. Fill egg whites with yolk mixture.
  6. Garnish and refrigerate before serving.

Notes

Chill before serving for best flavor. Adjust tanginess using extra brine if desired.