I’ve made several recipes with sweet pickles before. Hell, I’ve even made a deviled egg recipe using sweet pickles before. So what makes this one so different? The crunchy salt and super finely ground black pepper on top add a crunch and flavor that make these eggs literally fly off of the tray. While I totally understand that there are those individuals out there who generally regard pickles as the evilest creation on Earth, I am not one of those. They can give so much flavor to almost any dish. Just think how much they bump up the flavor of your favorite sandwich, or how necessary they are for the perfect tuna salad. Now imagine what they can do for a deviled egg.
As far as the salt and pepper go in this recipe, go crazy and experiment. I used a nice flaky pink sea salt this time around, with finely pre-ground black pepper. Yes, you did indeed read that correctly. I used pre-ground black pepper. I received a bottle recently as a gift with an order I placed from a well-known seasoning company, and I can’t seem to stop using the stuff. It tastes so much better than the ground pepper of my childhood, and it’s perfect for using in recipes when you are in a hurry or want a more finely ground pepper.
- 6 Hard-Boiled Eggs
- 1/4 Cup Roughly Chopped Sweet Pickles
- 1/4 Cup Mayonnaise
- 1 Teaspoon Dijon Mustard
- Pinch of Finely Ground Black Pepper
- Finely Ground Black Pepper, Finely Flaked Sea Salt, and Sliced Sweet Pickles for Garnish
- Halve each hard-boiled egg and then place the egg yolks into a food processor.
- Add the chopped pickles, mayonnaise, mustard, and ground pepper to the food processor, and puree until smooth.
- Place the filling into a large plastic bag, snip the tip off, and then fill the well of each hard-boiled egg white with the filling mixture.
- Garnish with a sprinkle of sea salt and finely ground black pepper, followed by an additional slice of pickle.
- Dry the pickles off on a paper towel before chopping or slicing, to remove any excess liquid.
- HERE is my favorite way to How To Hard-Boil Eggs.
- Add 1/2-teaspoon hot sauce to the filling mixture.
- Experiment with different varieties of mustard in this recipe.
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