Deviled Eggs with Pickled Shallots: Tangy, Bright, Elevated
Discover a fresh twist on classic deviled eggs featuring quick-pickled shallots, Greek yogurt, and just the right kick from Dijon and Fresno chile.
Deviled Eggs with Pickled Shallots: A Modern Classic
Deviled eggs are an ever-popular appetizer, but this version—with vivid pickled shallots, zesty Dijon, and creamy Greek yogurt—elevates the classic to a vibrant, flavorful, and health-conscious dish. Featuring layers of tang and a punch of freshness, these deviled eggs with pickled shallots are perfect for gatherings or as a unique snack. By swapping in Greek yogurt and topping with fresh dill and a touch of Fresno chile, each bite delivers balance and brightness.
Why Pickled Shallots?
Pickled shallots lend an irresistible tang and gentle crunch to creamy deviled eggs. Quick pickling is easy, requiring only a brief soak in a flavorful brine. The acidity provides contrast that balances rich yolks, while subtle spices like coriander and black peppercorns create extra depth.
- Provides visual appeal with color and sheen.
- Adds crunch without being overwhelming.
- Infuses each egg with complex, bright flavor.
Deviled Eggs with Pickled Shallots: Step-by-Step Recipe
Ingredients
- 2/3 cup red wine vinegar
- 1 Tbsp + 1 tsp honey
- 2 tsp whole black peppercorns
- 2 tsp coriander seeds
- 1 tsp kosher salt
- 1 lemon (for zest)
- 4 medium shallots, sliced 1/8-inch thick
- 1/2 Fresno chile, thinly sliced (optional for mild heat)
- 4 hard-boiled eggs
- 2 Tbsp plain Greek yogurt
- 1 Tbsp Dijon mustard
- Fresh dill, for garnish
Instructions
- Prepare the Pickled Shallots:
In a small saucepan, combine red wine vinegar, 1/2 cup water, honey, black peppercorns, coriander seeds, and kosher salt. Heat mixture until nearly boiling and the honey is dissolved. - Combine and Soak:
Using a vegetable peeler, remove three strips of lemon zest and slice them thinly. Place lemon strips, shallots, and Fresno chile in a medium heatproof bowl. Pour the hot vinegar mixture over vegetables, making sure to submerge them. Let sit at least 30 minutes while you prep the eggs. - Prepare the Eggs:
Halve hard-boiled eggs lengthwise. Carefully remove the yolks and place them in a small bowl. - Create the Filling:
Mash egg yolks with Greek yogurt and Dijon mustard until smooth and creamy. Season to taste. - Fill the Eggs:
Spoon—or pipe—the yolk mixture back into the egg whites. - Finish and Garnish:
Top each egg with a generous tangle of pickled shallots, fresh dill, and extra slices of Fresno chile if desired. - Serve or Store:
Arrange on a platter and serve. Pickled shallots keep well in the refrigerator for up to two weeks for using as a topping on salads or sandwiches.
Kitchen Tips and Ingredient Swaps
- Egg Perfection: For easy-peel hard-boiled eggs, cool them quickly in ice water after boiling.
- Spice to Taste: Use more or less Dijon for a stronger or milder bite, substitute spicy brown mustard for extra punch.
- Yogurt Makes It Lighter: Greek yogurt increases protein and cuts fat compared to traditional mayo.
- Customize the Heat: Leave seeds in the chile for a spicy kick; omit entirely for mild eggs.
- Pickled Veg: Beyond shallots, try pickled red onion, radish, or jalapeño as creative toppers.
- Prep Ahead: The pickled shallots can be made in advance and stored for two weeks refrigerated.
Nutrition and Health Benefits
This modernized recipe features nutritious swaps and tangy additions for extra health appeal:
- High protein: Each deviled egg offers around 6 grams of protein (mainly from the egg and Greek yogurt).
- Lower fat: Replacing mayonnaise with Greek yogurt reduces calories and offers probiotics for gut health.
- Natural flavor: Fresh dill, lemon zest, and classic Dijon supply flavor without added fats or sugars.
- Added nutrients: Shallots contain antioxidants, vitamin C, and minerals; eggs supply essential amino acids, B vitamins, and choline.
Note: Nutrition values may vary based on egg size and yogurt brand.
Expert Tips for Perfect Deviled Eggs
- Choose older eggs for easier peeling after boiling.
- Pipe the filling with a pastry bag or a zip-top bag with a corner snipped for neat presentation.
- Chill before serving for the best texture and flavor.
- Use glass or heatproof ceramic for pickling; avoid plastic as vinegar may react with it.
What others are reading
Serving Suggestions
- As an appetizer: Offer these deviled eggs on a platter garnished with extra herbs and chili slices.
- On a brunch board: Surround with smoked salmon, sliced cucumbers, rye bread, and capers.
- As a snack: Enjoy chilled egg halves as a satisfying high-protein bite on busy days.
- Creative leftovers: Chop leftover eggs and pickled shallots for an egg salad sandwich.
Variations and Add-Ons
- Substitute pickled red onions or radishes for the shallots.
- Add smoked paprika to the yolk mixture for a smoky note.
- Stir in finely chopped fresh herbs—tarragon, parsley, or chives—for extra flavor.
- Top with microgreens or watercress in place of dill for a peppery zip.
- Replace Dijon with whole grain mustard for texture.
- For more tang, add a splash of the pickling liquid to the yolk mixture.
Frequently Asked Questions
Q: Can I make these deviled eggs a day ahead?
A: Yes—prepare both the pickled shallots and the eggs up to 24 hours in advance. Assemble just before serving, or cover well and refrigerate. For the best texture, add fresh herbs and chile just before serving.
Q: What’s the best way to store leftover deviled eggs?
A: Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Keep pickled shallots separately to maintain their texture.
Q: Are there substitutions for Greek yogurt?
A: Yes—use low-fat or full-fat mayonnaise, or try a thick plant-based yogurt (unsweetened) to keep the creamy consistency if desired. Sour cream also works as a swap.
Q: Can I omit the chile in the shallot topping?
A: Absolutely. The Fresno chile adds mild heat and color, but you can skip it entirely or substitute with thin slices of sweet bell pepper for a non-spicy version.
Q: How long do the pickled shallots keep?
A: Pickled shallots last up to 2 weeks in a tightly sealed jar in the refrigerator. They add brightness to sandwiches, salads, and more.
Quick Reference: Pickling Brine Table
| Ingredient | Amount | Purpose |
|---|---|---|
| Red wine vinegar | 2/3 cup | Base for acidity |
| Honey | 1 Tbsp + 1 tsp | Mild sweetness |
| Peppercorns | 2 tsp | Peppery depth |
| Coriander seeds | 2 tsp | Floral/citrusy note |
| Kosher salt | 1 tsp | Balances acidity |
Healthy Deviled Egg Ideas: Beyond the Classic
- Try avocado mash instead of yogurt for a rich twist.
- Use smoked salmon atop the filling for a brunch upgrade.
- Incorporate roasted garlic for subtle savoriness.
- Add capers for a briny, tangy accent.
Deviled Eggs for Any Occasion
This updated take on deviled eggs suits both casual and elegant spreads. The addition of pickled shallots transforms a familiar snack into a memorable, conversation-worthy dish. Perfect for holidays, potlucks, brunches, picnics, or enjoyed at home.
References
- https://kitchen.kidneyfund.org/recipe/deviled-eggs-with-pickled-red-onions/
- https://enchartedcook.com/pickled-deviled-eggs/
- https://www.prevention.com/food-nutrition/recipes/a35812683/deviled-eggs-with-pickled-shallots-recipe/
- https://www.reneeskitchenadventures.com/2015/09/pickled-red-onion-deviled-eggs.html
- https://heretocook.com/keto-deviled-egg-recipe/
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