why make this recipe
Festive Pickled Deviled Eggs are a delightful twist on the classic deviled eggs. They not only look beautiful with their vibrant color from the beet juice, but they also bring a unique flavor that can please any crowd. Perfect for celebrations, potlucks, or family gatherings, these eggs are both easy to make and a guaranteed hit.
how to make Festive Pickled Deviled Eggs
Ingredients:
- 6 hard-boiled eggs
- 1/2 cup pickled beet juice
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill (optional)
- Paprika for garnish
Directions:
- Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- In the bowl, add the mayonnaise, Dijon mustard, salt, and pepper. Mash the yolks and mix until smooth.
- Place the egg whites in a shallow dish and pour the pickled beet juice over them. Allow them to soak for 30 minutes for coloring.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with chopped dill and a sprinkle of paprika. Serve chilled.
how to serve Festive Pickled Deviled Eggs
These deviled eggs are best served chilled. Arrange them on a platter for an eye-catching display. They can stand alone as an appetizer or be served alongside other festive finger foods. Pair them with fresh veggies or crackers to complement the flavors.
how to store Festive Pickled Deviled Eggs
To store leftover Festive Pickled Deviled Eggs, place them in an airtight container in the refrigerator. They can stay fresh for up to 3 days. Be sure to cover them well to prevent the egg whites from drying out.
tips to make Festive Pickled Deviled Eggs
- Make sure your eggs are fully cooled before peeling them for easier handling.
- For a creamier filling, consider adding a little more mayonnaise or a splash of pickle juice.
- Experiment with different herbs for garnishing, such as chives or parsley.
variation
You can add a pinch of hot sauce or cayenne pepper to the yolk mixture for a spicy kick. Another variation is to mix in some crumbled bacon for added flavor and crunch.
FAQs
Can I use other liquids for soaking the egg whites?
Yes, you can use other pickled liquids, like dill pickle juice, for different flavors.
Can I make them ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator until ready to serve.
What’s a good substitute for mayonnaise?
Greek yogurt can be a healthier substitute for mayonnaise if you want a lighter option.
Festive Pickled Deviled Eggs
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic deviled eggs with vibrant color and unique flavor, perfect for celebrations and gatherings.
Ingredients
- 6 hard-boiled eggs
- 1/2 cup pickled beet juice
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill (optional)
- Paprika for garnish
Instructions
- Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, salt, and pepper to the bowl. Mash the yolks and mix until smooth.
- Place the egg whites in a shallow dish and pour the pickled beet juice over them. Allow them to soak for 30 minutes for coloring.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with chopped dill and a sprinkle of paprika. Serve chilled.
Notes
Serve chilled and pair with fresh veggies or crackers. They can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 220mg
Keywords: deviled eggs, pickled eggs, festive appetizers, easy recipes, party food