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Pickled Vegetable Stuffed Eggs

These stuffed eggs are filled with a tangy mixture of creamy yolks and crunchy, homemade pickled vegetables. The process involves boiling, peeling, and filling the eggs with a flavorful mash, then garnishing for a vibrant presentation. The final dish offers a delightful contrast of smooth, rich egg whites and zesty, chewy pickled bites.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Fusion
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large large eggs preferably organic
  • 3 tbsp mayonnaise full-fat recommended
  • 1 tsp Dijon mustard for depth and heat
  • 1/4 cup homemade pickled vegetables chopped finely
  • 1 pinch salt to taste
  • dried or fresh dill or chives for garnish

Equipment

  • Saucepan
  • Ice bath
  • Small spoon or piping bag
  • Mixing bowl
  • Sharp knife
  • Serving Platter

Method
 

  1. Place the eggs in a saucepan and cover with cold water, about 2.5 cm above the eggs. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10 minutes. Prepare an ice bath while waiting.
  2. Transfer the eggs to the ice bath to stop cooking and cool for at least 5 minutes. Gently peel the eggs under cold running water until smooth and white.
  3. Slice each egg carefully in half lengthwise using a sharp knife. Carefully remove the yolks and place them into a mixing bowl, keeping the whites intact.
  4. Mash the yolks with a fork until crumbly, then stir in mayonnaise, Dijon mustard, chopped pickled vegetables, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  5. Using a small spoon or piping bag, fill each egg white half with the yolk mixture, mounding it slightly for a professional look.
  6. Garnish each stuffed egg with finely chopped dill or chives, and sprinkle with smoked paprika if desired for color and flavor.
  7. Arrange the eggs on a serving platter and chill for 15 minutes. Serve cold to enjoy the contrast of creamy yolk and tangy, chewy pickled vegetables.

Notes

For a more vibrant flavor, try adding a splash of pickle brine to the yolk mixture. These eggs are best enjoyed within 24 hours for optimal freshness.