If you’re looking to take your deviled egg recipe to the next level, try this pickled deviled egg recipe with smoked salmon. It combines the classic deviled egg flavors you know and love with the addictive sour acidity of pickle and dill, paired with the rich decadence of smoked salmon. Once they hit the serving tray, they won’t last long!
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12 large eggs
2 cups of water or 1 cup water and 1 cup beet juice to make lovely pink eggs!
1 cup white vinegar
1/2 cup sugar
1 1/2 teaspoons salt
12 pickled eggs
3/4 cup mayonnaise
2 tablespoons capers, in brine, drained
1 tablespoon dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh chives, plus more for garnish
4 ounces smoked salmon, cut into small pieces
Hard boil and peel your eggs your favorite way. I like to put them in myInstantPoton manual for 6 minutes.
Place in a container for pickling. I use a giant mason jar.
If you are using the beets, strain the liquid from the jar and add to sauce pot with one cup water, vinegar, sugar and salt. If not using beets, put 2 cups water, vinegar, sugar and salt in a sauce pot and boil.
Once boiling, pour the liquid over the peeled eggs.
Refrigerate for at least 8 hours.
Cut the eggs in half, lengthwise.
Remove the yolks to the bowl of a food processor and place the eggs onto a serving tray.
To the food processor bowl with the yolks, add mayo, Dijon mustard, vinegar, prepared horseradish, salt, cayenne and capers. Puree the mixture until smooth, scraping down the sides of the halfway through.
Once smooth, add the dill and chives and pulse just until combined.
Put the filling into a piping bag or zip top bag. Snip the piping bag or zip top bag and squeeze the filling into the eggs.
Top each with a small piece of smoked salmon and a garnish of some chives and dill.