pickled deviled eggs are divine!


i remember seeing pickled eggs at joe jost in long beach and thinking they looked disgusting. my how i was wrong. 

i have had some pickled in jalepeno juice, and some in beet juice, and i wanted to do some from scratch, but i didn't have time. 

and i didn't have either of those things. so i used pickled pepperoncini from the fridge instead


i adapted the recipe from a number of different ones i was reading, and just kind of made it up as i went.
spicy mustard and pepperoncini pickled eggs deviled!

brine:
2 cups white vinegar
the juice from a 32 oz jar of pepperoncini (reserve pepperoncini)
3 tablespoons yellow mustard
1 cup sugar
2 teaspoons celery seed
1 teaspoon mustard seed
6 whole cloves
2 tablespoons turmeric

mix:
1/2 onion sliced thin
8 hard boiled eggs, peeled
  1. Bring the brine ingredients to a boil, then simmer 10 minutes whisking
  2. Put onion, pepperoncini and eggs layered back into the pepperoncini jar (you'll have leftover peppers)
  3. Pour brine over top
  4. Let cool, and put in fridge
Set for 24 hours (although i didn't have that long before my party, so i did about 4, they were still great)

NOW...
deviled spicy pickled eggs
 
yolks from pickled eggs that have been cut in half
enough mayo to make a wet mixture
garlic powder to your liking
salt & pepper to taste
paprika 
cut up chives
scoop filling back into the whites on a plate, sprinkle with paprika and chives. serve and they will be gone in minutes!

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