Deviled Eggs with Pickled Red Onions

These deviled eggs are creamy, tangy, and just a little elevated. Classic yolk filling is topped with bright pickled red onions and fresh dill for a pop of flavor and color. They’re simple to make, easy to serve, and always the first thing to disappear.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves 4–6

Ingredients

• 10–12 large eggs

For the filling

• ⅓ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or pickle brine
• ¼ tsp kosher salt
• ¼ tsp black pepper

For topping

• ½ cup Pickled Red Onions
• Fresh dill sprigs
• Paprika or chili powder (for garnish)

Instructions (bullet style for your CMS)

1. Bring a pot of water to a boil. Gently add eggs and cook for 10–11 minutes.
2. Transfer eggs to an ice bath and let cool completely before peeling.
3. Slice eggs in half lengthwise and remove yolks to a bowl.
4. Mash yolks with mayonnaise, Dijon mustard, vinegar (or brine), salt, and pepper until smooth.
5. Spoon or pipe filling back into egg whites.
6. Top each with a few slices of pickled red onion and a small sprig of dill. Lightly sprinkle with paprika or chili powder.
7. Serve immediately or chill until ready to serve.

Tips & Variations

• Make ahead: Prep up to 1 day in advance, add toppings just before serving
• Extra tang: Use brine from the pickled onions in the filling
• Spicy version: Add hot sauce or chili flakes to the yolk mixture
• Texture boost: Add finely chopped pickles or kraut to the filling

Storage

• Store covered in the fridge for up to 2 days