Pickled Deviled Eggs Recipe
Food Recipes | Appetizers | Christmas | Easter | Spring | Thanksgiving
These Pickled Deviled Eggs are proof we can’t just leave already tasty food alone. As if it’s not enough that an egg has already been pickled or deviled with, we just had to up the mischief by combining the two. At this point, it’s probably pathological. It could’ve been worse though. We could’ve made egg-shaped meatloaf to stuff inside those plastic shells for the Easter egg hunt. Just imagine those poor kids—opening the first egg only to find a very beefy, very oniony disappointment. But surely that was just a joke. The lone gag egg of the bunch. Nope. Egg after egg would reveal more meatloaf. Kids screaming and crying. Parents freaking out. And us over by the mimosa station laughing and cheersing our glasses.
PREP TIME
3 days
COOK TIME
12 mins
SERVINGS
18
Ingredients
Pickled Eggs
- 18 large eggs
- 4 cans of sliced beets
- 2 cups apple cider vinegar
- 1/2 cup sugar
- 1/4 tsp ground clove
- 1 Tbsp crushed red pepper flakes
Yolk Mixture
- 18 pickled eggs
- 1 tsp horseradish
- 3 Tbsp mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp apple cider vinegar
- Salt
- Pepper
Old Bay Shrimp
- 18 small shrimp
- Old Bay Seasoning
Pickled Deviled Eggs Build
- 36 pickled egg halves
- Yolk Mixture
- 18 Old Bay Shrimp
- 18 Pickled jalapeño slices
- Smoked paprika
COOKING INSTRUCTIONS:
Pickled Deviled Eggs
Pickled Eggs
- Boil eggs for 10 minutes. Remove from heat and peel shells off. Place warm, peeled eggs in a large glass jar.
- In a medium sauce pan combine beet juice, vinegar, sugar, clove, and crushed red pepper. Bring to a simmer. Add sliced beets into pickling liquid. Simmer 10 minutes.
- Pour pickling liquid and beets over eggs. Allow to cool for about 2 hours before moving to fridge. Refrigerate for 3-4 days to allow pickling liquid to make its way completely into the egg.
Yolk Mixture
- Remove eggs from pickling liquid and slice each egg in half lengthwise. Place all egg yolks In a medium sized bowl. Using a fork, break up the yolks so they are fluffy and no large clumps remain.
- Add mayo, horseradish, mustard, and vinegar to egg yolks. Stir until smooth and well-combined.
Old Bay Shrimp
- Add 2 Tbsp Old Bay Seasoning to a small pot of water. Boil shrimp for 2 minutes. Strain and set aside.
Pickled Deviled Eggs Build
- Equally divide all yolk mixture between egg halves.
- Top half of the eggs with small shrimp and the other half with a pickled jalapeño.
- Lightly dust all eggs with smoked paprika. Serve immediately or refrigerate up to 1 week.
PAIRINGS:
Pickled Deviled Eggs
Sauvignon Blanc
American Wild Ale
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