Deviled Eggs w Pickled Onions
A classic! You can’t go wrong with these bites, great for snacks, appetizers kids and adults!
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
Pickled Red Onion
2 tsp coriander seed
1 tsp fennel seed
1/2 tsp yellow mustard seed
2 cloves garlic
1 sprigs dill
1 cups white distilled vinegar
1/2 cup water
1/2 cup white wine
1 TBSP kosher salt
2 TBSP sugar
1 red onions, sliced thin
Slice the eggs in half lengthwise, and scoop out the yolks into a mixing bowl.
Add the salt, mayonnaise, and mustard, and whisk the mixture very well until it is totally smooth.
For the pickled onions: combine all of the ingredients for the red but the red onions in a sauce pot and bring the mixture to a boil.
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.
Completely cool the pickles in their brine before serving.
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.