Mustard pickled eggs served on a plate, garnished and ready to enjoy.

Mustard Pickled Deviled Eggs

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Mustard Pickled Deviled Eggs

Deviled eggs are a classic dish that many people enjoy at gatherings, picnics, or just as a tasty snack at home. This Mustard Pickled Deviled Eggs recipe takes the traditional deviled eggs to a whole new level by adding a unique pickling twist. The combination of tangy mustard and sweet pickle relish brings a delightful burst of flavor that is sure to impress your family and friends. Plus, these deviled eggs are easy to make and can be prepared in advance.

Why Make This Recipe

There are plenty of reasons to try making Mustard Pickled Deviled Eggs. First, they are visually appealing and brightens up any dish. Their combo of creamy yolks and zesty flavors tantalizes the taste buds. Second, this recipe is incredibly versatile; you can serve them for brunch, at a barbecue, or as appetizers at parties. Third, they are easy to prepare and require minimal ingredients, making them a favorite for both beginner and experienced cooks. If you want to impress guests with a fun twist on a classic dish, these Mustard Pickled Deviled Eggs are the perfect choice.

How to Make Mustard Pickled Deviled Eggs

Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • Salt and pepper to taste
  • Paprika for garnish

Mustard Pickled Deviled Eggs

Directions:

  1. Hard Boil the Eggs: Start by placing 6 large eggs in a pot and cover them with water. Turn the heat on high and bring the water to a boil. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes. This will ensure that your eggs are perfectly hard-boiled and easy to peel.

  2. Cool and Peel: After the eggs have rested in the hot water, immediately place them in a bowl of cold water to cool them down. Once they are cool, carefully peel the eggs. Peel gently to avoid any tearing of the egg whites.

  3. Prepare the Filling: Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a bowl. Use a fork to mash the yolks until they are crumbly. Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon yellow mustard, and 2 tablespoons sweet pickle relish to the yolks. Season with salt and pepper to taste. Mix until the filling is smooth and creamy.

  4. Fill the Egg Whites: Take the yolk mixture and spoon or pipe it back into the hollowed egg whites. You can use a piping bag for a more decorative look or just spoon it in if preferred.

  5. Garnish: Lightly sprinkle the filled eggs with paprika for an appealing garnish. This will not only enhance the color but also add a bit of flavor.

  6. Pickle the Deviled Eggs: For the pickling part, you can place the filled eggs in a clean jar and cover them with your pickling liquid (this can be a mix of vinegar, water, and spices). Let them sit in the refrigerator for at least two hours, or overnight if you have the time. This step allows the flavors to meld and ensures that each bite is bursting with flavor.

  7. Enjoy! After the pickling time, your Mustard Pickled Deviled Eggs are ready to serve. Arrange them on a platter and watch your guests enjoy every bite!

How to Serve Mustard Pickled Deviled Eggs

Mustard Pickled Deviled Eggs are incredibly versatile when it comes to serving. You can serve them on a beautiful egg tray or simply arrange them on a platter. They look great garnished with a sprinkle of fresh herbs, such as chopped chives or parsley. Consider serving them alongside other appetizers like veggie trays, crackers, or cheese platters for a full spread.

For special occasions, consider serving them as part of a brunch buffet—pair them with some fresh fruit or mini pastries to create a delightful spread. Guests will appreciate the extra effort, and the eggs will surely be a highlight of the meal!

How to Store Mustard Pickled Deviled Eggs

If you make a batch of Mustard Pickled Deviled Eggs and have leftovers, you can store them easily. Place any leftover eggs in an airtight container and store them in the refrigerator. It’s best to consume them within 3-4 days for the freshest taste. If you have seasoned pickling liquid, you can keep them submerged in the liquid, which helps maintain the taste and texture.

Tips to Make Mustard Pickled Deviled Eggs

  1. Fresh Eggs: Use fresh eggs for better results. Fresh eggs are usually easier to peel compared to older eggs after boiling.

  2. Customize Your Flavor: Feel free to adjust the amount of mustard and pickle relish based on your personal taste. For those who prefer a little more kick, adding a dash of hot sauce can elevate the flavor.

  3. Prep Ahead: You can prepare the eggs and fillings a few hours in advance. Just keep the filled eggs in the fridge until you’re ready to serve.

  4. Pickling Time: The longer you allow the eggs to pickle, the more flavor they will absorb. If time permits, letting them sit overnight is a fantastic option.

  5. Garnishes: Get creative with your garnishes! Consider adding diced jalapenos, crisp bacon bits, or even some finely chopped shallots for added flavor.

Variation

While this recipe is excellent as it is, you can switch things up to suit your preferences or dietary needs. Here are a couple of variations you might enjoy:

  • Spicy Mustard Pickled Eggs: For those who enjoy a little heat, add some chopped jalapeños or a few dashes of cayenne pepper to the yolk mixture. This will add a nice spicy kick.

  • Herbed Mustard Pickled Eggs: Incorporate fresh herbs like dill, chives, or thyme into the filling for an additional layer of flavor that complements the mustard perfectly.

FAQs

  1. Can I use different types of mustard for this recipe?
    Yes, you can experiment with different types of mustard, such as spicy brown or whole grain mustard, to change the flavor profile of your deviled eggs.

  2. How can I improve peeling the eggs?
    To make peeling easier, you can try placing the boiled eggs in an ice bath right after cooking or adding a teaspoon of baking soda to the water while boiling the eggs.

  3. Can I prepare these deviled eggs a day before?
    Absolutely! You can make the filled eggs the day before. Just keep them covered in the refrigerator to maintain their freshness, and let them pickle overnight for more flavor.

  4. What if I don’t have sweet pickle relish?
    If you don’t have sweet pickle relish, you can substitute it with finely chopped sweet pickles or even a dollop of honey for sweetness.

  5. Are these eggs gluten-free?
    Yes, Mustard Pickled Deviled Eggs are gluten-free as long as the mustard and mayonnaise you use do not contain gluten.

With this simple and enticing recipe for Mustard Pickled Deviled Eggs, you are well-equipped to impress your guests and enjoy a delicious twist on a classic dish. Happy cooking!

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Mustard Pickled Deviled Eggs

  • Author: mohamadalaoui
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A delightful twist on traditional deviled eggs featuring tangy mustard and sweet pickle relish for an extra burst of flavor.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  1. Hard Boil the Eggs: Start by placing the eggs in a pot and cover them with water. Turn the heat on high and bring the water to a boil. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes.
  2. Cool and Peel: After the eggs have rested, immediately place them in a bowl of cold water to cool down. Once cool, carefully peel the eggs.
  3. Prepare the Filling: Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add in the mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, and season with salt and pepper. Mix until smooth.
  4. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites.
  5. Garnish: Lightly sprinkle the filled eggs with paprika for garnish.
  6. Pickle the Deviled Eggs: Place filled eggs in a jar and cover them with pickling liquid. Refrigerate for at least two hours or overnight.
  7. Enjoy! After pickling, the deviled eggs are ready to serve.

Notes

For added flavor, consider garnishing with fresh herbs or varying the mustard types used.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 2 eggs
  • Calories: 210
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 10g
  • Cholesterol: 250mg

Keywords: deviled eggs, pickled eggs, mustard eggs, appetizer, gluten-free

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