Deviled Eggs | Pickled Mustard Seeds & Cracklins

There are only a few ways I remembered eggs prepared as a kid.

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.

Pickled Mustard Seeds & Cracklins Recipe

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?


  • 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
  • 1 teaspoon sweet relish
  • a pinch cayenne


  1. 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.
  2. 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.
  3. 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.
  4. 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’.