Name: Pickled Onion Deviled Eggs Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 hard-boiled eggs; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup pickled onions, chopped; Fresh chives for garnish

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Introduction

Pickled Onion Deviled Eggs are a tangy twist on a classic appetizer, combining creamy yolks with the zesty bite of pickled onions. They make a perfect addition to any party platter or a simple snack that’s full of flavor.

A white plate holds six deviled eggs, each cut in half with smooth white egg whites forming the base layer. The second layer is a creamy, slightly rough-textured yellow yolk mixture placed generously in the center of each egg half. On top, there are small pieces of thinly sliced red onion, adding a light purple color with a slight shine, and finely chopped dark green chives scattered evenly over all the eggs. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pickled onions, chopped
Fresh chives for garnish

Instructions

Step 1: Peel the hard-boiled eggs and slice them in half lengthwise.
Step 2: Remove the yolks and place them in a bowl.
Step 3: Add mayonnaise, Dijon mustard, salt, and pepper to the yolks.
Step 4: Mash the mixture until smooth.
Step 5: Fold in the chopped pickled onions gently.
Step 6: Spoon or pipe the yolk mixture back into the egg whites.
Step 7: Garnish with fresh chives.
Step 8: Refrigerate before serving to let the flavors meld.

Tips & Variations

For extra tang, add a splash of the pickled onion brine to the yolk mixture.
Try substituting Dijon mustard with whole grain mustard for more texture.
If you prefer a milder onion flavor, rinse the pickled onions before chopping.
Use a piping bag with a star tip for a decorative presentation.

Storage

Keep the deviled eggs covered in an airtight container in the refrigerator. They are best eaten within 2 days for optimal freshness. When ready to serve, you can let them sit at room temperature for 10–15 minutes to enhance flavor, but do not leave out longer to ensure safety.

How to Serve

A white rectangular plate holds seven deviled egg halves arranged in two rows, each egg featuring a smooth white outer layer and a creamy, pale yellow filling piled high in the center. The filling is speckled with finely chopped green herbs, and each egg is topped with small pieces of bright pink diced onion and vibrant green chopped chives, adding a fresh color contrast. A light dusting of red paprika flakes is scattered over the eggs and plate. The background has a soft focus with a white marbled surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw onions instead of pickled onions?

Raw onions will be sharper and more pungent, altering the balance of flavors in the deviled eggs. Pickled onions add a nice tang and softness that complements the creamy filling better.

How do I hard-boil eggs perfectly for deviled eggs?

Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10–12 minutes before transferring to ice water. This method ensures tender whites and fully set yolks without green rings.