Hard fried, with some hot sauce on it.
Hard boiled, with salt, pepper, and some distilled vinegar.
Deviled, with a simple filling of mayo, mustard, sweet relish and some seasonings.
These deviled eggs here are adultified. Eye-catching with their beet-colored bottoms. Whites slightly pickled and topped off with some pickled mustard seeds and of course, a nice piece of cracklin'. The perfect bite.
I love pickled mustard seeds. These are pickled on the sweet side and add a nice sweet-tart pop of flavor. The other great thing about these pickled mustard seeds is that they are great for a lot of things. Added to a potato salad, salad dressing, topping to roasted meats or vegetables. They sky is the limit!
Cracklin's are just delicious on their own. I made some a few day ago and thought why not!? I've seen some deviled eggs topped with bacon, so hey, why not some cracklins.
For the cracklin' recipe, click here!
I like to boil the beets until a little bit tender, the last thing you want to do is waste perfectly pickled beets! Just eat them as is or tossed into a salad.
I'm curious to see how many deviled egg fans are there out there? Yay or nay?
Deviled Eggs | Pickled Mustard Seeds & Cracklin's
Picked Mustard Seeds
- 2/3 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup yellow mustard seeds
- 1 large red beet, rough chopped
- 2 cups apple cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1/2 cup sugar
- 6 large or medium eggs, boiled and peeled
- 2 tablespoons mayo
- 1 teaspoon yellow mustard
- 3 tablespoons heavy cream
- 1/2 teaspoon kosher salt
- 1/8 teaspoon white pepper
- a pinch cayenne
- 1 teaspoon sweet relish
Pickled Mustard Seeds
In a small saucepan over high heat, combine all of the ingredients and bring to a boil, making sure sugar dissolves. Lower the heat and simmer for 25-35 minutes. Remove from heat and place seeds in a mason jar with liquid and cool to room temperature. Place aside.
When ready to serve. As the seeds cool it will thicken, just add a splash more of vinegar.
In a pot, combine the chopped beets, vinegar, water, salt, and sugar. Bring to a boil and let simmer for 10-15 minutes. Strain the liquid and place aside. In a quart sized mason jar, add the peeled, boiled eggs and pour the liquid over the eggs. Seel and place and the refrigerator for at least 3 hours.
Take the eggs out of the pickling liquid and cut in half. Carefully scoop out the yolks and push them through a strainer into a bowl (this will help with them becoming nicely whipped) Add the mayo, yellow mustard, heavy cream, salt, white pepper, cayenne pepper and relish. Mix thoroughly.
Using a piping bag or a zip-lock bag. Carefully add the whipped yolk mixture into the bags and pipe into the pickled whites. Top with a dollop of pickled mustard seeds and a piece of cracklin'.