Now that I have mastered the art of pickling eggs and keep them in my fridge pretty regularly, I decided to make pickled deviled eggs with my latest batch! Deviled eggs are like bacon in the sense that I’m pretty sure everyone is obsessed.
To pickle the eggs, I used a recipe from the LA Times, inspired by the famous Philippe’s The Original, in downtown Los Angeles. Phillipe’s is so nostalgic to me. My father has been taking me there since I was a baby. I love waiting in line, with the sawdust on the floor, for our turn to order our french dip sandwiches and pile of sliced pickled eggs.
6 hard-boiled eggs, shelled
3/4 cup juice drained from canned or cooked beets
1/2 cup dry red wine
3/4 cup vinegar
1 bay leaf
1/4 teaspoon allspice
3/4 teaspoon salt
Dash black pepper
1 clove garlic, crushed
Place eggs in quart jar. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan. Heat but do not allow to boil. Pour hot liquid over eggs. Cool, then cover and refrigerate overnight or longer, if desired. Makes 6 eggs.
I made my eggs on a Wednesday and deviled on a Friday. I prefer them to pickle a bit longer but I just couldn’t wait. Follow any traditional deviled egg recipe you like, but don’t forget the Bubbies Pickles Kosher Dill juice.
Pickled Deviled Eggs: Makes 6 eggs
3 T Mayo
1/2 tsp Dijon Mustard
1/2 T Bubbies Kosher Dill Pickle Juice
S & P to taste
Paprika to garnish
Chives to garnish
Slice your pickled eggs in half and empty yolks into a bowl. Mix yolk, mayo, mustard, pickle juice, salt, and pepper until smooth. Put mixture into a pastry bag (or use a plastic bag and cut the tip off) and squeeze into pickled egg halves. Garnish with paprika and chives!
If you love deviled eggs, you will love our Curtido Deviled Eggs recipe!