These Pickled Onion Deviled Eggs hit that sweet spot: creamy yolk filling with a bright, tangy bite from quick pickled onions. They’re smooth, slightly tangy, and have a little crunch that makes every bite interesting like comfort food wearing a party hat.
Make them because they’re quick to assemble, use basic pantry staples, and lift plain deviled eggs with a fresh pickled twist. If you like sharper flavors on a classic snack, these will become your go-to. If you don’t have pickled onions on hand, you can make them in minutes using an easy recipe for quick pickled red onions and keep the pantry magic alive.
Why You’ll Love This Recipe
- Ready in about 30 minutes (including cooling time)
- Uses simple pantry ingredients and one jar of pickled onions
- Great for parties, potlucks, or a fast snack
- Easy to scale up for a crowd
Ingredients of Pickled Onion Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup pickled onions, chopped
- Paprika for garnish
Step-by-Step Instructions of Pickled Onion Deviled Eggs
- Boil the eggs: Place eggs in a single layer in a pot and cover with cold water by an inch. Bring to a boil, then turn off heat and cover. Let sit 10–12 minutes.
- Chill the eggs: Drain hot water and run eggs under cold water or place in an ice bath until cool. Peel the eggs carefully.
- Halve the eggs: Slice peeled eggs in half lengthwise and remove yolks into a medium bowl. Arrange egg whites on a serving plate.
- Mix the filling: Mash yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix until smooth and creamy.
- Fold in pickled onions: Stir 2 tablespoons of the chopped pickled onions into the yolk mixture for bright flavor and texture.
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Top and garnish: Sprinkle a little paprika over the filled eggs and finish each with a small pile of the remaining chopped pickled onions for color and tang.
- Serve or chill: Serve right away or chill for 30 minutes to let flavors meld.
Tips for Success
- Use older eggs for easier peeling eggs a week old peel better than very fresh ones.
- Taste the filling before stuffing and adjust salt, pepper, or vinegar for brightness.
- Chop the pickled onions finely so they distribute in each bite without overpowering.
- Pipe the filling for a neat, party-ready look: use a zip-top bag with a corner snipped.
Substitutions & Variations of Pickled Onion Deviled Eggs
To Make It Vegan/Gluten-Free:
- Vegan: Replace eggs with halved, small roasted potatoes or halved baby potatoes and fill with a mashed chickpea-and-vegan-mayo mixture seasoned like the yolk filling. Use vegan mayonnaise and Dijon to keep the same tang.
- Gluten-Free: This recipe is naturally gluten-free if your Dijon and mayonnaise are labeled gluten-free.
Variations:
- Add a pinch of smoked paprika or a few drops of hot sauce for heat.
- Fold in chopped fresh herbs (chives or dill) for an herb-forward twist.
- Swap apple cider vinegar for lemon juice for a different bright note.
- Mix in a teaspoon of sweet pickle relish if you prefer a milder, sweeter bite.
Storage Instructions of Pickled Onion Deviled Eggs
Refrigerator: Store in an airtight container for up to 3–4 days. Keep the egg halves and filling covered so they don’t dry out.
Freezer: Do not freeze filled deviled eggs — the texture becomes grainy and watery.
Make-Ahead: Hard-boil, peel, and halve eggs up to 2 days ahead. Store whites and yolk filling separately in the fridge and assemble within a day of serving.
Frequently Asked Questions (FAQ) of Pickled Onion Deviled Eggs
How do I peel eggs easily?
Peel eggs after cooling in an ice bath and start peeling from the wider end where an air pocket helps lift the shell.
Can I make the pickled onions ahead?
Yes quick pickled onions keep in the fridge for up to 2 weeks and add a big flavor lift to many dishes.
Can I use store-bought pickled onions?
Absolutely. Store-bought pickled onions work fine just chop them small so they mix easily into the filling.
Final Thoughts
Pickled Onion Deviled Eggs bring a tangy spark to a classic favorite, making them perfect for quick gatherings or a simple snack with personality. The bright pickled onion balances the creamy yolk filling and turns a familiar bite into something special. Try the recipe, leave a comment to tell me how yours turned out, and please tap the star rating to let others know if this became a go-to in your kitchen.
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Pickled Onion Deviled Eggs
A tangy and easy appetizer featuring creamy yolk filling and quick pickled onions, perfect for parties.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup pickled onions, chopped
- Paprika for garnish
Instructions
- Boil the eggs: Place eggs in a single layer in a pot and cover with cold water by an inch. Bring to a boil, then turn off heat and cover. Let sit for 10–12 minutes.
- Chill the eggs: Drain hot water and run eggs under cold water or place in an ice bath until cool. Peel the eggs carefully.
- Halve the eggs: Slice peeled eggs in half lengthwise and remove yolks into a medium bowl. Arrange egg whites on a serving plate.
- Mix the filling: Mash yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix until smooth and creamy.
- Fold in pickled onions: Stir 2 tablespoons of the chopped pickled onions into the yolk mixture for bright flavor and texture.
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Top and garnish: Sprinkle a little paprika over the filled eggs and finish each with a small pile of the remaining chopped pickled onions for color and tang.
- Serve or chill: Serve right away or chill for 30 minutes to let flavors meld.
Notes
Use older eggs for easier peeling and taste the filling before stuffing to adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian