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.
Appealing Mustard Pickled Deviled Eggs Recipe
Equipment
- Small Saucepan
- Mason jars
- Pot
- Strainer
- Piping bag or zip-lock bag
Ingredients
- 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
Instructions
- 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.
Nutrition
Time For The Tips!
- Deviled eggs can be prepared up to 12 hours in advance. Cover and refrigerate them until ready to serve.
- 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.
- 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.
- 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.
- 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.
- 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?
