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Tangy Deviled Eggs with Pickled Red Onions

A vibrant twist on classic deviled eggs, featuring a creamy, smoky yolk filling piled high with crunchy, tangy quick-pickled red onions and fresh herbs.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 halves
Course: Appetizer, Snack
Cuisine: American, Modern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Quick Pickled Onions
  • 1 medium red onion thinly sliced
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1 tbsp sugar
  • 1.5 tsp kosher salt
Deviled Eggs
  • 12 large eggs hard-boiled and peeled
  • 0.5 cup mayonnaise full fat
  • 2 tsp Dijon mustard
  • 1 tbsp pickling liquid from the onions, or lemon juice
  • 0.25 tsp smoked paprika plus extra for garnish
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Pot for boiling eggs
  • Mixing bowls
  • Fine mesh sieve (optional for smoother filling)
  • Piping Bag (optional)
  • Small saucepan

Method
 

  1. To make onions: Place sliced onions in a heat-proof jar. Boil vinegar, water, sugar, and salt until dissolved. Pour hot brine over onions. Let cool for at least 30 minutes.
  2. Slice hard-boiled eggs in half lengthwise. Gently remove yolks and place them in a mixing bowl; set whites aside on a platter.
  3. Mash yolks thoroughly (or press through a sieve for best texture). Whisk in mayonnaise, Dijon, pickling liquid, and smoked paprika until very smooth. Season with salt and pepper.
  4. Transfer filling to a piping bag or plastic bag with the corner lightly snipped. Pipe filling generously into egg white halves.
  5. Top each egg with a generous amount of pickled red onions. Dust with smoked paprika and sprinkle with chopped chives.
  6. Serve immediately or chill for up to an hour before serving.

Notes

For the easiest peeling, steam your eggs for 13 minutes immediately followed by a 15-minute ice bath. Pickled onions can be made up to a week in advance and stored in the fridge.