Game Time Deviled Pickled Eggs

Kind of a cajun spicy-smoky flavored spin on the traditional deviled egg

Game Time Deviled Pickled Eggs
Game Time Deviled Pickled Eggs

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • Deviled Eggs:

  • 2

    Tbsp of Mayo

  • 2

    tsp freshly ground pepper

  • 1

    tsp minced shallots

  • 2

    tsp minced fresh parsley

  • 2

    tsp Dijon mustard

  • 2

    pinches curry powder

  • 2

    tsp chopped celery leaves

  • 1

    tsp sugar

  • 1/2

    tsp minced garlic

  • 1/2

    tsp smoked paprika

  • 1/2

    tsp Tabasco hot sauce

  • 1/2

    tsp salt

  • 1/4

    cup finely minced red onion

  • 12

    of your favorite large olives cut in half (topping)

  • To Pickle:

  • 12

    Large Farm eggs

  • 2 1/2

    Cups Red wine vinegar

  • 3/4

    Cup Apple Cider Vinegar, divided

  • 3/4

    Cups white wine

  • 2

    Medium Shallots, sliced

  • 4

    Garlic Cloves

  • 1

    Tbsp red pepper flakes

  • 2

    tsp black peppercorns

  • 1

    tsp whole allspice berries

  • 2

    tsp smoked paprika

  • 3

    dried bay leaves

  • 2

    whole cloves

  • 1/2

    Cup finely chopped scallions

Directions

1. Make pickled eggs. Put eggs in a saucepan, cover with water, and add 1/4 cup cider vinegar. Bring to boil over high heat. Boil for 8 mins. While boiling, prepare a bowl of ice water large enough to receive all 12 eggs. After 8 mins, remove eggs and immediately plunge eggs into ice water. Peel eggs. 2. Combine remaining 1/2 cup of Apple Cider vinegar, red wine vinegar,white wine,shallots,garlic,peppercorns, allspice, red pepper flakes,smoked paprika, bay leaves, and cloves in a nonreactive saucepan and bring to a boil. Decrease heat to medium-low and simmer 5 mins. Put cooled eggs in a nonreactive container, pour hot brine over them and let cool. Stir in scallions. Let eggs pickle, submerged in brine for at least 12 hours. 3. Assemble: Cut pickled eggs in half (lengthwise) and gently scoop out yolks into bowl of a stand mixer fitted with a paddle attachment. Blend in mayo, shallots, garlic, mustard, tabasco,black pepper, salt,paprika,curry powder,sugar,parsley, and celery leaves, and mix until smooth. 4. Scoop your mixture into small zip top plastic bag and force mixture toward a corner and squeeze out as much air as possible and seal bag. Snip off a small piece of the bag from that corner (you are making an icing bag) and pipe mixture into egg halves. Top with onion, white pepper and olive half.

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