Description
Delight in these tangy and creamy Pickle-Brined Deviled Eggs, a flavorful twist on the classic appetizer. Infused with pickle brine and topped with finely chopped pickles and a sprinkle of paprika, these deviled eggs offer a perfect balance of zest and creaminess, ideal for gatherings or a quick snack.
Ingredients
Scale
Deviled Eggs
- 6 large eggs
- 2 tablespoons pickle brine (from your favorite pickles)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper, to taste
Garnish
- 2 teaspoons finely chopped pickles (optional, for garnish)
- Paprika (for garnish)
Instructions
- Hard Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes to cook through. Once done, transfer the eggs to an ice bath to cool completely, which also makes peeling easier.
- Peel the Eggs: Once the eggs are cool, peel them carefully to avoid damaging the whites. Slice each egg in half lengthwise and set aside the egg whites for filling.
- Make the Filling: Remove the yolks and place them in a bowl. Mash the yolks thoroughly with a fork. Add the pickle brine, mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix well until the filling becomes smooth, creamy, and fully combined.
- Fill the Egg Whites: Spoon the prepared yolk mixture back into the hollowed egg whites. For a polished presentation, you may use a piping bag to pipe the filling neatly into each egg half.
- Garnish: Sprinkle the finely chopped pickles over the filled eggs to add texture and extra flavor. Dust the tops lightly with paprika for a pop of color and mild smoky flavor.
- Serve: Serve the deviled eggs immediately for best texture and flavor, or refrigerate until ready to serve. They make an excellent appetizer or snack when chilled.
Notes
- Using cold eggs straight from the fridge helps make peeling easier after boiling.
- Adjust the pickle brine quantity according to your preferred level of tanginess.
- For a spicier twist, add a dash of cayenne pepper or hot sauce to the filling.
- The deviled eggs can be prepared up to a day ahead and refrigerated to save time.
- Ensure eggs cool completely in ice water to avoid overcooking and to improve peeling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
