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Pink Pickled Onion Deviled Eggs

Classic deviled eggs transformed with naturally pink pickled onion–infused egg whites and a creamy, tangy filling.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American, Autumn
Servings 6 people
Calories 180 kcal

Equipment

  • Saucepan
  • Mixing bowls
  • Knife
  • Piping bag or spoon

Ingredients
  

Eggs & Pickling

  • 12 eggs large
  • 1 cup vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 red onion thinly sliced

Filling

  • 0.5 cup mayonnaise
  • 1.5 tsp Dijon mustard
  • 1 tbsp pickling liquid

Instructions
 

  • Boil eggs until hard-cooked, then cool and peel.
  • Simmer vinegar, water, sugar, and salt. Add red onions and remove from heat.
  • Submerge peeled eggs in pickling liquid and refrigerate 4–12 hours.
  • Slice eggs in half and remove yolks.
  • Mash yolks with mayonnaise, mustard, and pickling liquid until smooth.
  • Pipe or spoon filling into egg whites and garnish before serving.

Notes

Adjust pickling time for deeper pink color. Best served chilled.
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