Dessert

Pickled Onion Deviled Eggs Recipe

Bynova cole January 21, 2026January 21, 2026

Introduction

Pickled Onion Deviled Eggs offer a tangy twist on a classic appetizer. The sharpness of pickled onions combined with creamy yolk filling creates a refreshing bite that’s perfect for parties or snacks.

The image shows six deviled eggs placed on a white square plate resting on a white marbled surface. Each egg is halved, revealing a smooth, white outer layer filled with a creamy, pale yellow yolk mixture that is slightly textured. On top of the yolk filling are layers of finely chopped purple-red onions and small green chive pieces scattered evenly to add color contrast. The eggs are arranged close together, with the front egg in sharp focus, showing the creamy filling and fresh garnish clearly, while the eggs in the back are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pickled onions, chopped
Fresh chives for garnish

Instructions

Step 1: Peel the hard-boiled eggs and slice them in half lengthwise.
Step 2: Carefully remove the yolks and place them in a bowl.
Step 3: Add mayonnaise, Dijon mustard, salt, and black pepper to the yolks.
Step 4: Mash the mixture until smooth and creamy.
Step 5: Gently fold in the chopped pickled onions.
Step 6: Spoon or pipe the yolk mixture back into the egg white halves.
Step 7: Garnish each deviled egg with fresh chives.
Step 8: Refrigerate before serving to let the flavors meld.

Tips & Variations

For extra tang, add a splash of the pickling brine to the yolk mixture.
Try swapping Dijon mustard with whole grain mustard for texture.
Use colored or red pickled onions for a vibrant presentation.

Storage

Store the prepared deviled eggs in an airtight container in the refrigerator for up to 2 days. For best taste and texture, consume within this time. If refrigerated, allow them to sit at room temperature for about 10 minutes before serving for optimal flavor.

How to Serve

A close-up image shows six deviled eggs placed on a white rectangular plate set on a white marbled surface. Each egg is halved with a smooth white egg white base holding a creamy yellow filling that has a slightly chunky texture, mixed with small green herbs. The filling is mounded high in the center of each egg half. On top of the creamy filling, there are small cubes of purple-red onion and finely chopped green chives scattered both on the filling and the plate. The eggs are arranged in a loose, slightly angled line with the focus on the front egg. The background is softly blurred, giving a warm and homey kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare them up to 24 hours in advance and keep them refrigerated. Filling the eggs right before serving helps maintain their texture.

What if I don’t have pickled onions?

You can substitute with finely chopped pickles or a small amount of capers for a similar tangy bite, though the flavor will be slightly different.

Pickled Onion Deviled Eggs Recipe

★★★★★

4.4 from 67 reviews

These Pickled Onion Deviled Eggs are a tangy twist on the classic appetizer, combining creamy mayonnaise, sharp Dijon mustard, and zesty pickled onions for a deliciously flavorful bite. Garnished with fresh chives, they make an elegant and easy-to-make snack or party platter addition.

Author: nova
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 deviled egg halves (6 eggs) 1x
Category: Appetizer
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Eggs & Filling

6 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pickled onions, chopped

Garnish

Fresh chives for garnish

Instructions

Prepare the eggs: Peel the hard-boiled eggs carefully and slice them in half lengthwise to create even halves for filling.
Remove yolks: Gently scoop out the yolks from each egg half and place them into a medium-sized bowl.
Make the filling: Add mayonnaise, Dijon mustard, salt, and black pepper to the egg yolks. Mash the mixture thoroughly until it reaches a smooth and creamy consistency.
Add pickled onions: Fold in the chopped pickled onions carefully to incorporate a tangy crunch to the filling without overmixing.
Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg whites, filling them generously and evenly.
Garnish: Sprinkle fresh chopped chives on top of each deviled egg for a pop of color and mild onion flavor.
Chill: Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld and the filling firm up.

Notes

Use fresh eggs for easier peeling after boiling.
Adjust the amount of pickled onions based on your preference for tanginess.
For smoother filling, you can blend the yolk mixture briefly instead of mashing by hand.
These deviled eggs should be consumed within 2 days when stored in an airtight container in the refrigerator.
Feel free to substitute fresh onions or add a dash of smoked paprika for extra flavor.

Keywords: Pickled Onion Deviled Eggs, deviled eggs recipe, easy appetizers, tangy deviled eggs, pickled onions, party snacks

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