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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

Equipment

  • Small Saucepan
  • Mason jars
  • Pot
  • Strainer
  • Mixing Bowl
  • 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

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