Ingredients
Eggs
- 12 large eggs
Pickling Brine & Onions
- 1 1/2 cups rice vinegar
- 6 garlic cloves, smashed and peeled
- 2 1/2 tablespoons packed light brown sugar
- 1 1/2 tablespoons kosher salt, more as needed
- 1 teaspoon black peppercorns
- 1 large red onion, halved and very thinly sliced
- 1/2 cup water
Deviled Egg Filling
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground black pepper
- Flaky sea salt, for serving
Instructions
- Boil the eggs: Place the eggs in a large pot filled with cold water. Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit undisturbed for 10 minutes to cook through.
- Cool and peel the eggs: Using a slotted spoon, transfer the eggs immediately to a bowl of ice water to stop the cooking process and cool them down. Once chilled, carefully peel the shells off the eggs.
- Prepare the pickling brine and onions: In a medium saucepan, combine rice vinegar, smashed garlic cloves, light brown sugar, kosher salt, black peppercorns, and 1/2 cup of water. Bring this mixture to a boil, then remove from heat. Stir in the thinly sliced red onions and let them soak in the hot brine to pickle.
- Pickle the eggs: Spoon half of the onion and brine mixture into a 2-quart jar or any heatproof container. Add the peeled eggs on top, then pour the remaining onions and brine over the eggs. Allow the mixture to cool to room temperature, then cover and refrigerate overnight or for up to 3 days to develop flavor.
- Prepare the deviled egg filling: Remove the eggs from the pickling mixture and slice each egg in half lengthwise. Gently scoop out the yolks and place them in a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, Dijon mustard, ground black pepper, and a generous pinch of kosher salt. Process until the mixture is smooth and creamy.
- Assemble and serve: Spoon or pipe the smooth yolk mixture back into the hollowed egg whites. Garnish each egg half with flaky sea salt and some of the pickled onions from the brine. Serve chilled as a zesty, flavorful appetizer.
Notes
- For best flavor, allow the eggs to pickle overnight or up to three days.
- Use a mini-food processor or blender to achieve a smooth yolk filling without lumps.
- If you prefer less tanginess, reduce the pickling time to a few hours.
- Customize the spice level by adding a pinch of cayenne or smoked paprika to the yolk filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Kosher