Description
Delicious and easy-to-make deviled eggs with a zesty twist from pickled onions.
Ingredients
Scale
- 6 large Eggs
- 1/4 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- to taste Salt
- to taste Pepper
- 1/2 cup Pickled Onions
- 2 tbsp Fresh Herbs
- 1 tsp Paprika
Instructions
- Start by hard boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, remove from heat and cover. Let them sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water to cool them down. This will make peeling easier.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel them under running water.
- Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
- Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl with the yolks. Mix until creamy and smooth.
- Fold in the finely chopped pickled onions and half of the fresh herbs into the yolk mixture.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle the tops with paprika and the remaining fresh herbs for garnish.
Notes
For even creamier filling, use mayonnaise made with olive oil. You can customize by adding avocado or bacon bits for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg