Tangy, creamy, and with a delightful crunch, these pickled onion deviled eggs are a flavor revelation. The creamy richness of the classic deviled egg is perfectly balanced by the bright acidity and slight sweetness of the homemade pickled red onions. It’s a winning combination that elevates a familiar favorite to something truly special.
This recipe works so well because the pickling process mellows the sharp bite of the red onion while enhancing its natural sweetness. The vinegar acts as a tenderizer, creating a pleasant, almost melt-in-your-mouth texture. Serve these vibrant deviled eggs as an appetizer at your next party, a delightful addition to a potluck spread, or even as a satisfying snack any time of day.
Why you’ll love this Tangy Pickled Onion Deviled Eggs
- A fun twist on a classic appetizer that will impress your guests.
- The homemade pickled onions add a beautiful color and a satisfying crunch.
- Ready in under 40 minutes, these pickled onion deviled eggs are quick and easy to make.
- The tangy flavor profile is both refreshing and addictive.
- Easily customizable – adjust the seasonings to your liking.
Ingredients & Substitutions
- 6 large eggs
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 small red onion, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Fresh chives, chopped, for garnish
Pickled onion deviled eggs makes every moment feel satisfying. For a milder onion flavor, soak the sliced red onion in cold water for 30 minutes before pickling. You can also substitute apple cider vinegar for white vinegar for a slightly sweeter pickle.
How to make Tangy Pickled Onion Deviled Eggs
Step 1: Hard-boil the eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12-15 minutes. Immediately transfer the eggs to an ice bath to cool.
Chef’s Tip: Adding a pinch of salt to the water can help prevent the eggs from cracking while boiling.
Step 2: Make the pickled onions
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Add the sliced red onion, remove from heat, and let sit for at least 15 minutes to pickle. The longer they sit, the tangier they’ll become.
Chef’s Tip: For a spicier pickle, add a pinch of red pepper flakes to the pickling liquid.
Step 3: Peel and prepare the eggs
Gently peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
Step 4: Make the deviled egg filling
Mash the yolks with mayonnaise, Dijon mustard, and pepper until smooth and creamy. Adjust seasoning to taste.
Chef’s Tip: For an extra smooth filling, use a fine-mesh sieve to press the yolks after mashing.
Step 5: Fill the egg whites
Spoon or pipe the yolk mixture back into the egg white halves.
Step 6: Garnish and serve
Top each deviled egg with some of the pickled red onions, a sprinkle of paprika, and chopped fresh chives. Serve immediately or chill for later.
Tips for Success
- Don’t overcook the eggs! Overcooked eggs will have a green ring around the yolk.
- Make the pickled onions ahead of time for the best flavor. They can be stored in the refrigerator for up to a week.
- Use a piping bag for a professional-looking presentation when filling the egg whites.
- Adjust the amount of mayonnaise to achieve your desired consistency in the yolk mixture.
Serving Suggestions
These pickled onion deviled eggs are delicious on their own as an appetizer or snack. They also pair well with salads, sandwiches, and charcuterie boards. For a complete meal, serve them alongside smothered beef chops.
Storage & Reheating
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The pickled onions will soften slightly over time, but the flavor will remain delicious. It is not recommended to freeze deviled eggs.
Frequently Asked Questions
Can I make the pickled onions ahead of time?
Absolutely! In fact, we recommend it. The pickled onions will taste even better after sitting for a few hours or overnight.
Can I use a different type of mustard?
Yes, but Dijon mustard provides the best balance of flavor. If you don’t have it on hand, you can use yellow mustard, but the flavor will be slightly different.
How long will the pickled onions last?
Stored properly in an airtight container in the refrigerator, pickled onions will last for up to a week.
These tangy pickled onion deviled eggs are a guaranteed crowd-pleaser. The combination of creamy yolks, zesty pickled onions, and fresh herbs creates a flavor explosion that is both familiar and exciting. Forget boring deviled eggs – this recipe will be the star of your next gathering! Don’t hesitate to try these; then let us know what you think in the comments! For another fun twist on a classic, check out these S’mores pretzel bites.
Tangy Pickled Onion Deviled Eggs
Elevate your deviled egg game with these tangy and irresistible pickled onion deviled eggs! Creamy yolks meet the sharp, sweet bite of homemade pickled onions, creating a flavor explosion that’s perfect for parties, potlucks, or a simple snack. The pickled onions add a vibrant color and delightful crunch, making these deviled eggs a standout dish that will have everyone asking for the recipe. Get ready for a flavor adventure that’s both familiar and exciting! This is not your grandma’s deviled egg.
- Total Time: 35 minutes
- Yield: 12 deviled eggs (6 servings) 1x
Ingredients
- 6 large eggs
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 small red onion, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Fresh chives, chopped, for garnish
Instructions
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12-15 minutes. Immediately transfer the eggs to an ice bath to cool.
- Make the pickled onions: In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Add the sliced red onion, remove from heat, and let sit for at least 15 minutes to pickle. The longer they sit, the tangier they'll become.
- Peel and prepare the eggs: Gently peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Make the deviled egg filling: Mash the yolks with mayonnaise, Dijon mustard, and pepper until smooth and creamy. Adjust seasoning to taste.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish and serve: Top each deviled egg with some of the pickled red onions, a sprinkle of paprika, and chopped fresh chives. Serve immediately or chill for later.
Notes
For best results, make the pickled onions ahead of time (even a day before). You can store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For a spicier kick, add a pinch of cayenne pepper to the yolk mixture. If you don’t have Dijon mustard, yellow mustard can be substituted, but it will change the flavor slightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 190mg