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Recipe card for Tangy Pickled Onion Deviled Eggs

Tangy Pickled Onion Deviled Eggs

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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

Scale
  • 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

  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.
  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.
  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.
  4. Make the deviled egg filling: Mash the yolks with mayonnaise, Dijon mustard, and pepper until smooth and creamy. Adjust seasoning to taste.
  5. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
  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.

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.

  • Author: Fork Haven
  • 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

Find it online: https://forkhaven.com/pickled-onion-deviled-eggs/

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