Pickled Pepperoncini Deviled Eggs Recipes

PEPERONCINI DEVILED EGGS

Steps:

• Place eggs in large pot and cover with enough water so that there is about an inch of water above them. Bring to boil over high heat. Allow to boil for only a minute, then cover, remove from heat, and allow to sit in hot water for 15 minutes. Carefully drain and immediately transfer to ice bath. Once eggs have fully cooled, peel and rinse them.
• Slice each egg in half lengthwise and carefully remove yolk by adding it to a small bowl. For a prettier presentation, you may rinse the egg white halves, taking care to not tear them, and then pat dry.
• Smash the egg yolks together and combine with mayonnaise, Peperoncini liquid, yellow mustard, and salt until smooth.
• Spoon or pipe yolk filling into each cooked egg white half. Top with desired amount of Peperoncini slices, and dust with a bit of smoked paprika.

PICKLED PEPPERONCINI DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

PICKLED DEVILED EGGS

Steps:

• Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
• Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
• Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
• Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.

DEVILED PICKLED EGGS

Steps:

• Measure 1 cup beet juice from reserved juice.
• Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
• Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
• Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.