The perfect appetizer; seasoned deviled eggs with a briny kick.
The summer months tend to make life seem simpler. Maybe it’s the longer days, the warmer weather, the fact that the school year is done, or the simple breezy summer dresses that make getting dressed, well, a breeze! Whatever the reasons, we find that summer entertaining always seems easier than hosting during the other seasons. If you’re fortunate enough to have an outdoor space, where food like souvlaki or grilled veggies can be thrown on the grill and you don’t have to worry about tidying up your house, all the better. But even if you entertain indoors, summer fare is usually lighter, easier and quicker; who wants to spend hours in the kitchen cooking when there are summer cocktails to make and sip?
We think that one of the easiest appetizers to make are deviled eggs. We definitely didn’t grow up with deviled eggs; when our parents laid out a spread of mezedes, plain hard boiled eggs were often served, perhaps along with some dolmades, spakanopita and spring onions (Yes, plain spring onions! That is how you Host like a Greek!)
But once we discovered the versatility, ease and deliciousness of deviled eggs, we were hooked. They are also quite affordable to make and offer to a crowd. And finally, they can easily be made hours or even a day before our guests arrive; always a good thing!
Our deviled eggs are delicately flavoured with a bit of a kick offered by the special ingredient we include – pickle juice! We think that pickle juice, along with the other flavours elevates our deviled eggs from egg-cellent to egg-ceptional! (You know we couldn’t resist that!)
The idea to use pickle juice in our deviled eggs was not ours. Left with a jar of the stuff after eating a delicious jar of pickles we searched the internet for things to do with leftover pickle juice. Deviled eggs was on the list, so we knew we had to try it!
Because the pickle juice can be salty, do not add any additional salt until you have a tasted your yolk filling – it may be salty enough. Otherwise, add salt, and pepper, to taste.
The turmeric added give a nice flavour but has the added benefit of making your egg yolk mixture just a little more yellow. We always use turmeric when making egg salad sandwiches too, for that very reason.
Piping the egg yolk filling into the egg whites makes this simple appetizer appear quite elegant. If you don’t have a piping bag and tip however, you could simply use a spoon or a melon scoop to fill in your egg whites. Just as delicious!
You can make the deviled eggs several hours, or even a day before serving them. Also, you can boil your eggs and keep them in the refrigerator until you are ready to assemble your deviled eggs. We like to use a pencil to mark the egg shells of our hard boiled eggs with an “HR” so we don’t confuse them with raw eggs.
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- Piping bag and tip, optional
- 10 large eggs
- 3 tbsp mayonnaise
- 2 tbsp pickle juice
- 1 tbsp chopped fresh chives
- 1 tsp old fashioned Dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp dry mustard
- 1/4 tsp Worcestershire sauce
- salt and pepper, to taste
- paprika, to taste
- Fill a pot large enough to hold all the eggs with water. Carefully place the eggs in the water and bring to a boil. Once your water starts boiling reduce heat to medium and cook the eggs for 10 minutes. Once done, remove the eggs from the pot and run them under cold water until cool enough to handle.
- Peel your eggs and cut them in half. Carefully pop out the egg yolks and place them in the bowl of a stand mixer. Set the egg whites aside, being careful not to break them.
- In the bowl of the stand mixer, to the egg yolks add the rest of the ingredient. Using the paddle attachment, mix well until smooth and well combined. Taste, and season with salt and pepper as desired.
- If you have a piping bag and a star tip attachment (or another other medium size tip) use that to pipe the egg yolk mixture to the egg white.
- Decorate the deviled eggs with additional chopped chive and ground paprika. Enjoy!