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.
P~
- FOR THE DEVILED 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
- FOR THE PICKLED SHALLOTS:
- 1 large shallot, sliced
- 4 tablespoons champagne vinegar
- 2 teaspoons kosher salt
- FOR THE PICKLED SHALLOTS:
- In a small saucepan, add the shallots, vinegar and salt.
- Bring to a boil.
- Remove from heat and allow to cool.
- FOR THE DEVILED EGGS:
- Place the egg white halves on a plate.
- In a bowl, add the egg yolks and, using a folk, mash the yolks until they are well crumbled.
- Mince two tablespoons of the pickled shallots.
- Combine the minced shallots with the yolks and add the remaining ingredients.
- Stir to combine.
- Pipe or spoon the yolk mixture into the egg whites.
- Garnish, if desired with the shallot slices and a caper.
- Refrigerate until ready to serve.
