Pickled Deviled Eggs are as tasty as they are gorgeous. They’re the perfect way to use up leftover hard boiled eggs.
For those of you who observe it, the Easter holiday is right around the corner. That likely means lots of leftover hard boiled eggs. I mean, I really like hard boiled eggs, but one can only eat so many of them. It’s a shame to let them go to waste after the holiday celebration is over. I’d recommend making these deviled eggs as a great way to use them up!
Or, heck, go ahead and make a batch of eggs just to make these deviled eggs! That’s exactly what I did. Well, first I made some Homemade Beet Pickled Eggs. But, those pickled eggs were destined to be made into pickled deviled eggs, and I knew it all along.
These deviled eggs are savory and delicious, just like any good deviled egg should be. And thanks to the vinegar and beet juice bath that the hard boiled eggs took, they are also tangy, pickle-y (Is that a word? No?), and a beautiful vibrant purple color. They’re sure to be an impressive (and tasty!) addition to your table, no matter the occasion.
Do you love deviled eggs as much as I do?
Want more deviled egg recipes? You know you do. Check out:
- 6 beet pickled eggs
- 1/4 cup mayonnaise
- 1 tsp white vinegar
- 1 tsp yellow mustard
- 1/4 tsp kosher salt
- black pepper, to taste
- fresh chives, minced
- Slice the eggs in half, lengthwise. Scoop out the yolks and place them a fine mesh strainer set over a medium-sized bowl. Set the whites on a platter.
- Push the yolks through the strainer with a spatula and into the bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Mix to combine well.
- Spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with minced chives.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 246mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g