Quick Pickled Shallot Deviled Eggs

Quick Pickled Shallot Deviled Eggs recipe, quick pickled shallots recipe, deviled eggs with pickled shallots recipe,

Quick Pickled Shallot Deviled Eggs

Quick Pickled Shallots and Dijon mustard elevate this Deviled Egg recipe to a whole new level of deviled egg-dom. Really simple, the shallots are quick pickled in champagne vinegar; a process that takes just minutes. Mothers’ Day is around the corner. Make some up for your mom. 

I am constantly trying to come up with new deviled egg recipes. This year before Easter, I had two ideas: Dill Pickle Deviled Eggs and this one for Quick Pickled Shallot Deviled Eggs. The first time I made these, though, I got them a lot too tart. This is the first opportunity I’ve had since them to make them again.

Quick pickling the shallots really does just take minutes. Sliced shallots are combined with champagne vinegar and kosher salt, brought to a boil, allowed to cool; that’s it. They are ready to be used in the eggs.

The filling for the eggs is simple. The egg yolks, the pickled shallots, Dijon mustard, a bit of the champagne vinegar from the pickling, mayonnaise and some pepper are all the ingredients needed.

If you’re a deviled egg lover, you’ll like this version. I hope you’ll try them.


Quick Pickled Shallot Deviled Eggs
Prep time
Total time
Serves: 12 stuffed eggs
  • 6 large eggs, hard-cooked, peeled, halved, yolks removed
  • 2 tablespoons quick pickled shallots (recipe below)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon champagne vinegar (from the pickled shallots)
  • 2½ tablespoons mayonnaise
  • ground black pepper, to taste
  • 1 large shallot, sliced
  • 4 tablespoons champagne vinegar
  • 2 teaspoons kosher salt
  2. In a small saucepan, add the shallots, vinegar and salt.
  3. Bring to a boil.
  4. Remove from heat and allow to cool.
  6. Place the egg white halves on a plate.
  7. In a bowl, add the egg yolks and, using a folk, mash the yolks until they are well crumbled.
  8. Mince two tablespoons of the pickled shallots.
  9. Combine the minced shallots with the yolks and add the remaining ingredients.
  10. Stir to combine.
  11. Pipe or spoon the yolk mixture into the egg whites.
  12. Garnish, if desired with the shallot slices and a caper.
  13. Refrigerate until ready to serve.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Eggs, Living in Elegant Simplicity, Picnic Fare, Saucy Southerner Recipes. Bookmark the permalink.

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