PICKLED DEVILED EGGS RECIPE RECIPES

Name: Pickled Deviled Eggs
Total time: 30 min
Yield: 12 servings
Ingredients: 12 large eggs; 1 1/2 cups rice vinegar; 6 garlic cloves, smashed and peeled; 2 1/2 tablespoons packed light brown sugar; 1 1/2 tablespoons kosher salt, more as needed; 1 teaspoon black peppercorns; 1 large red onion, halved and very thinly sliced; 1 cup mayonnaise; 2 teaspoons Dijon mustard; 1/2 teaspoon ground black pepper; Flaky sea salt, for serving

PICKLED DEVILED EGGS RECIPE - NYT COOKING

Pickled Deviled Eggs Recipe - NYT Cooking image

Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you’ll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won’t be sorry to have them on hand.

Provided by Melissa Clark

Total Time 30 minutes

Yield 12 servings

Number Of Ingredients 11

Ingredients

12 large eggs
1 1/2 cups rice vinegar
6 garlic cloves, smashed and peeled
2 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons kosher salt, more as needed
1 teaspoon black peppercorns
1 large red onion, halved and very thinly sliced
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
Flaky sea salt, for serving

Steps:

Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.

Nutrition Facts : @context http//schema.org, Calories 230, UnsaturatedFatContent 15 grams, CarbohydrateContent 5 grams, FatContent 20 grams, FiberContent 0 grams, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 272 milligrams, SugarContent 4 grams, TransFatContent 0 grams

TURMERIC-PICKLED DEVILED EGGS RECIPE | COOKING LIGHT

Turmeric-Pickled Deviled Eggs Recipe | Cooking Light image

Deviled eggs get way more interesting when the eggs are pickled in a tangy brine that also dyes them a lovely color. The brine features turmeric, an orange-fleshed root that lends the eggs golden color and a peppery taste that’s matched by curry flavors in the filling. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. If you’d like a tangier flavor, use some of the brine to loosen the filling instead of water. To update the look of these eggs, we cut them in half crosswise instead of lengthwise; you’ll need to slice a tiny sliver off each end so the egg halves won’t wobble on the platter.

Provided by Ann Taylor Pittman

Total Time 285 minutes

Yield Serves 12 (serving size: 2 egg halves)

Number Of Ingredients 11

Ingredients

2 cups water
1 cup apple cider vinegar
2 tablespoons grated fresh turmeric or 1 Tbsp. dried ground turmeric
2 3/8 teaspoons kosher salt, divided
12 hard-cooked large eggs, peeled
3/4 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1/4 cup canola mayonnaise
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
Additional chopped chives (optional)

Steps:

Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs; chill 4 to 8 hours, turning occasionally to "stir." Drain eggs; pat dry with paper towels. Heat a small skillet over medium. Add curry powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Cool. Cut eggs in half crosswise; carefully remove yolks, and place in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat); place egg whites on a platter. Add mayonnaise, yogurt, curry mixture, and remaining 3/8 teaspoon salt to processor; pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick. Add chives; pulse to combine. Divide filling evenly among egg whites; top with additional chives, if desired.

Nutrition Facts : Calories 88, CarbohydrateContent 1 g, CholesterolContent 186 mg, FatContent 6.1 g, FiberContent 0.0 g, ProteinContent 7 g, SaturatedFatContent 1.6 g, SodiumContent 200 mg, SugarContent 0 g

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