Pickle-Brined Deviled Eggs
These deviled eggs are taken to the next level with a tangy pickle brine infusion! Creamy, tangy, and slightly spicy, they’re the perfect appetizer or snack for any occasion.
- Prep Time: 15 minutes (plus brining time)
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus brining)
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: No-Cook (after boiling eggs)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
6 large eggs
1 cup (240ml) pickle brine (from a jar of pickles)
1/4 cup (60g) mayonnaise
1 tsp (5g) Dijon mustard
1 tsp (5ml) pickle juice
1/2 tsp (2.5g) paprika
Salt and pepper, to taste
Optional: chopped pickles or chives for garnish
Instructions
- Hard-boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Boil for 10 minutes, then cool in ice water. Peel the eggs.
- In a bowl, combine the peeled eggs and pickle brine. Cover and refrigerate for at least 4 hours (or overnight).
- Remove the eggs from the brine and slice them in half lengthwise. Scoop out the yolks into a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, pickle juice, paprika, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with chopped pickles or chives, if desired. Serve chilled.
Notes
Use spicy pickle brine for an extra kick.
Store in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 2 halves
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 190mg
Find it online: https://www.cookflash.com/pickle-brined-deviled-eggs/