What happens when you add pickled red onions to a traditional deviled egg recipe? The result is a delicious deviled egg with a sweet, tangy, and bright oniony flavor. These deviled eggs are a must-try, especially if you’re the type of person who tends to avoid recipes calling for uncooked onions. I’m fairly certain that these black pepper and pickled red onion-filled deviled eggs will most definitely win your taste buds over.

Today, we’re celebrating our eight-year blogiversary. That’s right y’all, Faith, Hope, Love, & Luck is turning the big ol’ eight today. So, after eight years of recipe posts, catfights with Brenna, and random rambling B.O.B. Bob musings, what exactly have we learned around here? Well, for one thing, that maraschino cherries just aren’t all that great. Sure, we’ve used them in a few recipes, like these Vanilla Bean Cherry Chocolate Kiss Cookies, this Lemon Maraschino Buttermilk Bundt Cake, and these Chocolate-Covered Cherry Bon Bon Cookies, however, never, and I do mean never, would we have ever thought to use them in a deviled egg recipe.

Right about now, I bet y’all are cringing with disgust, right? I know, I was too when I discovered a sweet and savory deviled egg recipe on one of my favorite online recipe sites, where each deviled egg was topped with a bright red maraschino cherry. I immediately thought, “What the what?” And then I started reading the ingredient list; hard-boiled eggs, mayonnaise, celery, sweet pickles, mustard, jalapeño, salt, pepper, paprika, chipotle, sesame seeds, and maraschino cherries not only as a garnish but also chopped finely for the deviled egg filling as well. Oh my lord, now that’s a whole lot to ponder over right there.

Y’all, it took me eight years to find a deviled egg recipe that even I am almost unwilling to attempt making, let alone actually eat. Sure, I’ll admit to being intrigued and wondering just what the heck these lil’ freaky deviled eggs taste like, but ya’ know what? I think that I can live quite happily actually never knowing for sure. But maybe you’re more adventurous than I am. In that case, just search online for sweet and savory maraschino cherry deviled eggs. You’ll find the recipe. And, if you’re like me, and you like your deviled eggs without a cherry on top, try using this recipe or one of our other amazing past Deviled Egg recipes instead.

Ingredients:

Deviled Eggs:

• 12 Extra-Large Hard-Boiled Eggs
• 2 Tablespoons Dijon Mustard
• 1 Teaspoon Honey
• 1/2 Teaspoon Freshly Ground Black Pepper (Additional for Garnish)
• 2/3 Cup Mayonnaise (Possibly Less)
• 1/2 Cup of Black Pepper Quick Pickled Red Onions, Very Finely Chopped (Divided)

Black Pepper Quick Pickled Red Onions:

• 1 Medium Red Onion
• 1/2 Cup Cold Water
• 1/2 Cup Apple Cider Vinegar
• 3 Tablespoons Granulated Sugar
• 1 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Crushed Red Pepper Flakes

Directions:

Deviled Eggs:

1. Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a medium bowl and mash them with a fork until very fine.
2. Add the Dijon mustard, honey, and black pepper. Mix until well combined.
3. Add the mayonnaise, a little bit at a time, until the egg filling is smooth. You do not want the mixture to be too runny.
4. Fold the finely chopped pickled red onions into the egg filling, reserving just enough to lightly garnish the deviled eggs.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
6. Garnish each deviled egg with a few of the reserved finely chopped pickled red onions and a sprinkle of additional black pepper.

Black Pepper Quick Pickled Red Onions:

1. Remove the peel and outer layer of the red onion. Slice the onion in half. Cut each half of the onion into thin slices.
2. Separate the onion slices and place them in a glass jar or container.
3. Place the water, vinegar, sugar, black pepper, salt, and crushed red pepper flakes into a non-reactive metal saucepan over high heat. Stir constantly until the mixture begins to boil and all of the sugar has dissolved. Remove from heat.
4. Pour the mixture over the sliced red onion.
5. Allow the pickled red onion slices to come to room temperature, add a lid to the glass jar or container, and then refrigerate until use.

Suggestions:

• I always use extra-large eggs when making deviled eggs. If you are using smaller-sized eggs, you will need to adjust the amount of mayo you use in this recipe, so that the filling is not too runny. I suggest always using larger-sized eggs when making deviled eggs. When it comes to deviled eggs, bigger is better.
• Do you want to know how to hard-boil eggs? CLICK HERE for all of my tips and tricks.
• To prevent a runny egg filling, dry the pickled red onions on a few sheets of paper towel before finely chopping them.
• CLICK HERE to see our original recipe for Black Pepper Quick Pickled Red Onions.

Improvements:

• Garnish each deviled egg with some finely crumbled bacon or finely diced ham.
• Add a tablespoon of very finely chopped fresh parsley to the deviled egg filling.
• CLICK HERE to check out our long list of fabulous deviled egg recipes, some of which are award-winning recipes that have been featured in magazines or been recognized by major brand labels as being truly “egg”tastic.

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Yum

Black Pepper & Pickled Red Onion Deviled Eggs

Ingredients:

Deviled Eggs:
• 12 Extra-Large Hard-Boiled Eggs
• 2 Tablespoons Dijon Mustard
• 1 Teaspoon Honey
• 1/2 Teaspoon Freshly Ground Black Pepper (Additional for Garnish)
• 2/3 Cup Mayonnaise (Possibly Less)
• 1/2 Cup of Black Pepper Quick Pickled Red Onions, Very Finely Chopped (Divided)
Black Pepper Quick Pickled Red Onions:
• 1 Medium Red Onion
• 1/2 Cup Cold Water
• 1/2 Cup Apple Cider Vinegar
• 3 Tablespoons Granulated Sugar
• 1 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Crushed Red Pepper Flakes

Directions:

Deviled Eggs:
1. Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a medium bowl and mash them with a fork until very fine.
2. Add the Dijon mustard, honey, and black pepper. Mix until well combined.
3. Add the mayonnaise, a little bit at a time, until the egg filling is smooth. You do not want the mixture to be too runny.
4. Fold the finely chopped pickled red onions into the egg filling, reserving just enough to lightly garnish the deviled eggs.
5. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
6. Garnish each deviled egg with a few of the reserved finely chopped pickled red onions and a sprinkle of additional black pepper.
Black Pepper Quick Pickled Red Onions:
7. Remove the peel and outer layer of the red onion. Slice the onion in half. Cut each half of the onion into thin slices.
8. Separate the onion slices and place them in a glass jar or container.
9. Place the water, vinegar, sugar, black pepper, salt, and crushed red pepper flakes into a non-reactive metal saucepan over high heat. Stir constantly until the mixture begins to boil and all of the sugar has dissolved. Remove from heat.
10. Pour the mixture over the sliced red onion.
11. Allow the pickled red onion slices to come to room temperature, add a lid to the glass jar or container, and then refrigerate until use.

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Use these Black Pepper Quick Pickled Red Onions to make these Black Pepper & Pickled Red Onion Deviled Eggs. Pickled red onions are a great zesty addition to almost any meal. Add a few to tacos, potato salad, hamburgers, salsa, corn salad, or even deviled eggs. Honestly, they go great on, or in just, about anything. And, when you add in a healthy dose of freshly ground black pepper, these quick pickled red onions definitely pack a lot of peppery extra zestiness. CLICK HERE for the recipe.