Description
These Pickle-Brined Deviled Eggs offer a tangy twist on the classic recipe, with the pickle brine infusing the filling with extra flavor. Perfect for appetizers, parties, or a unique snack.
Ingredients
Scale
- 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
- 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 from heat. Let the eggs sit for 10-12 minutes. Once done, transfer to an ice bath to cool.
- Peel the Eggs: Once the eggs are cool, peel them carefully and slice them in half lengthwise.
- Make the Filling: Remove the yolks and place them in a bowl. Mash the yolks with a fork. Add the pickle brine, mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the Egg Whites: Spoon the filling into the egg whites or pipe it using a piping bag for a cleaner presentation.
- Garnish: Sprinkle chopped pickles on top for extra crunch and flavor. Dust with paprika for color.
- Serve: Serve immediately or refrigerate until ready to serve.
Notes
For extra tang, you can increase the amount of pickle brine. Garnish with fresh herbs like dill or chives if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg