A classic! You can’t go wrong with these bites, great for snacks, appetizers kids and adults!
Ingredients
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- For the deviled eggs
- 2 eggs, hard boiled, cooled and peeled
- ¼ tsp salt
- 2½ TBSP mayonnaise
- ½ tsp dijon mustard
- 1 sprig dill, picked and chopped
- 2 chives, finely chopped
- ½ tsp paprika
- For the pickled red onion
- 2 tsp coriander seed
- 1 tsp fennel seed
- 1/2 tsp yellow mustard seed
- 2 cloves garlic
- 1 sprig dill
- 1 cup white distilled vinegar
- 1/2 cup water
- 1/2 cup white wine
- 1 TBSP kosher salt
- 2 TBSP sugar
- 1 red onion, sliced thin
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Preparation
6 steps
Step 1
Slice the eggs in half lengthwise, and scoop out the yolks into a mixing bowl.
Step 2
Add the salt, mayonnaise, and mustard, and whisk the mixture very well until it is totally smooth.
Step 3
For the pickled onions: combine all of the ingredients except the red onions in a sauce pot and bring the mixture to a boil.
Step 4
Place the red onions in a deep bowl. Once the sugar and salt have dissolved, pour the hot pickling liquid through a strainer into the red onion bowl. Make sure the onions are fully submerged; you can place a weight on top to press them down.
Step 5
Completely cool the pickles in their brine before serving.
Step 6
Arrange the whites on a plate and fill a piping bag with the yolk mixture. Pipe one tablespoon of the mixture in each white, and sprinkle the dill, chives, and paprika over the top to garnish.
