Mustard Pickled Deviled Eggs Recipe (Elevate Your Easter)

Mustard Pickled Deviled Eggs Recipe (Reviving Old Days)
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Appealing Mustard Pickled Deviled Eggs Recipe
Indulge in these Deviled Pickled Eggs, featuring tangy pickled mustard seeds and beets, creamy whipped yolks, and a crunchy cracklin� topping. A delightful appetizer bursting with flavors!

Hi foodies, Austin Carter is here to welcome you all to Beyond The Bayou Blog which serves you with love through his mind-blowing recipes. Okay, let me break the ice by revealing today’s recipe: Mustard Pickled Deviled Eggs.

There are only a few ways I remember eggs prepared as a kid. One is Hard fried, with some hot sauce on it. Another may be hard-boiled, with salt, pepper, and some distilled vinegar. The one I barely remember is Deviled, with a simple filling of mayo, mustard, sweet relish, and some seasonings.

I remember having them twice or thrice with Cracklin and  Oyster Crackers while visiting my maternal aunt, and once during an easter festival. Just because I was a teenager at that time, I was not as enthusiastic about cooking as I am right now. But recently, while talking to my aunt over the phone call, she made me recall those days and also talked about Mustard Pickled Deviled Eggs.

I waited for a while and you know what I flashed back to the days with those blurry images of mustard-pickled deviled eggs in my eyes. That was the time I decided to try that recipe and here we are kicking that journey of nostalgia with mustard flavor.

What Is Mustard Pickled Deviled Eggs?

Mustard Pickled Deviled Eggs are a delicious twist on classic deviled eggs. They start with hard-boiled eggs that are soaked in a tangy and flavorful mustard pickling liquid, giving them a zesty kick and a beautiful yellow hue. Once pickled, the eggs are halved, and the yolks are mixed with creamy mayo, mustard, spices, and a hint of sweetness from relish or sugar. This creamy filling is then piped back into the pickled egg whites, creating a savory and tangy bite-sized treat that’s perfect for appetizers, picnics, or any gathering where you want to impress with a unique and flavorful dish.

Overview: How To Make Mustard Pickled Deviled Eggs?

Overview How To Make Mustard Pickled Deviled Eggs

Hey there, fellow food enthusiasts! Today, I’m excited to share my recipe for Deviled Pickled Eggs, a fun and flavorful twist on traditional deviled eggs.

First off, we’re pickling some yellow mustard seeds in a tangy blend of apple cider vinegar, water, sugar, and spices until they’re bursting with zesty goodness.

Then, we’re diving into pickling mode again, this time with chopped red beets soaking up a mix of vinegar, water, salt, and sugar to give our eggs that gorgeous pink color and a subtle earthy taste.

After a chill session in the fridge, our eggs are ready to be deviled! We’ll whip up a creamy mixture of mayo, mustard, heavy cream, and spices, pipe it into our pickled egg whites, and top each one with pickled mustard seeds and a crispy cracklin’.

These Deviled Pickled Eggs are not only delicious but also a showstopper at any gathering. Give them a go with our Long Island Iced Tea and let your taste buds dance with joy!

Mustard Pickled Deviled Eggs Recipe (Reviving Old Days)

Appealing Mustard Pickled Deviled Eggs Recipe

Indulge in these Deviled Pickled Eggs, featuring tangy pickled mustard seeds and beets, creamy whipped yolks, and a crunchy cracklin� topping. A delightful appetizer bursting with flavors!
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 3 hours
Total Time: 4 hours
Calories: 200kcal
Author: Austin Carter


  • Small Saucepan
  • Mason jars
  • Pot
  • Strainer
  • Mixing Bowl
  • Piping bag or zip-lock bag


  • 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 tbsp kosher salt
  • 1/2 cup sugar
  • 6 large or medium eggs, boiled and peeled
  • 2 tbsp mayo
  • 1 tsp yellow mustard
  • 3 tbsp �heavy cream
  • 1/2 tsp kosher salt
  • 1/8 tsp white pepper
  • 1 tsp sweet relish
  • a pinch cayenne


  • Combine ingredients for pickled mustard seeds and simmer.
  • Pickle the chopped beets in a separate pot, then strain the liquid.
  • Pour pickling liquid over boiled eggs in a jar and refrigerate for 3 hours.
  • Prepare whipped yolk mixture with mayo, mustard, cream, and spices.
  • Scoop out yolks, mix with ingredients, and pipe into pickled egg whites.
  • Top with pickled mustard seeds and cracklin� for added flavor and texture.


Serving: 1g | Calories: 200kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 800mg | Sugar: 7g
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Time For The Tips!

  1. Deviled eggs can be prepared up to 12 hours in advance. Cover and refrigerate them until ready to serve.
  2. For easy peeling, it’s recommended to use eggs that have been refrigerated for a week to 10 days before cooking. This allows them to take in air, making peeling easier.
  3. Hard-boiled eggs are easiest to peel right after they’ve cooled down. Cooling causes the egg to contract slightly, making it simpler to remove the shell.
  4. To peel a hard-boiled egg: gently tap it on a countertop until the shell is cracked all over, then roll it between your hands to loosen the shell. Start peeling from the large end, and run the egg under cold water to help remove the shell easily.
  5. For a no-mess method, combine the filling ingredients in a 1-quart plastic food-storage bag. Remove air and seal the bag, then press and roll the bag until the mixture is well blended. Push the filling to one corner, snip off about 1/2-inch of the corner, and squeeze the filling into the egg whites.
  6. If you’re taking the deviled eggs to a picnic or tailgate, prepare the filling in a plastic bag and keep the whites and yolk mixture separately in a cooler. Fill the eggs on-site by squeezing the filling from the bag’s corner.

What to Serve with Mustard Pickled Deviled Eggs?

Storing and Managing Leftovers!

Storing and Managing Leftovers for Mustard Pickled Deviled Eggs

  1. Refrigeration: Store any leftover deviled eggs in an airtight container in the refrigerator as soon as possible after serving. This helps maintain their freshness and prevents them from spoiling.
  2. Shelf Life: Deviled eggs can be kept in the refrigerator for up to 2-3 days. It’s best to consume them within this time frame for optimal taste and quality.
  3. Avoid Freezing: It’s not recommended to freeze deviled eggs as the texture and flavor can change significantly upon thawing, resulting in a less desirable eating experience.
  4. Separate Storage: If you have leftover filling or egg whites, store them separately in sealed containers to maintain their individual flavors and textures.
  5. Reheating: Deviled eggs are typically served cold, so there’s no need to reheat them. However, if you prefer them slightly warm, you can let them sit at room temperature for a short time before serving.
  6. Creative Uses: If you have leftover deviled eggs, consider using them in salads, sandwiches, or wraps for a delicious and satisfying meal or snack.

Frequently Asked Questions (FAQs)

Q: Why is vinegar added to deviled eggs?

A: Vinegar is added to deviled eggs for its tangy flavor and acidity, which helps balance the richness of the egg yolks and other ingredients in the filling, creating a delicious contrast.

Q: What is a substitute for vinegar in deviled eggs?

A: Lemon juice or lime juice can be used as substitutes for vinegar in deviled eggs. They provide a similar tanginess and flavor to enhance the creamy filling.

Q: Why do my pickled eggs get hard?

A: Pickled eggs can become hard if they are overcooked during the pickling process or if they are left in the pickling solution for too long, causing them to become tough and rubbery.

Q: Why is it called deviled eggs?

A: Deviled eggs are called so because of the use of spicy ingredients like mustard or hot sauce in the filling, which adds a “devilish” kick to the classic egg dish.