Pickled Red Onion Southwestern Deviled Eggs

These Southwest-inspired deviled eggs are ultra-creamy, perfectly tangy, and loaded with a savory, custom-blended Smoky Southwestern Seasoning that doesn’t rely on heat to deliver massive flavor. Finished with a sprinkle of extra seasoning and vibrant, ridiculously easy-to-make lime juice-pickled red onions for the ultimate zesty crunch, this unforgettable deviled egg recipe is guaranteed to be a hit at your next backyard barbecue, game day, or family gathering.

When I first made these 3-Ingredient Lime Juice Pickled Red Onions, I had grand ol’ plans for them. We would liberally fork them onto tacos, scatter them into the middle of our lunch wraps and sandwiches, and even sprinkle them over our grilled pepperoni pizza. But alas, none of that happened. Instead, we ate most of those gorgeous lil’ tasty pickled red onions straight out of the freaking glass container we made them in. And then, we made another batch. And after that, another batch. And then, somewhere around the fourth batch, those gorgeous lil’ tasty pickled red onions finally made it into a recipe. And not just any recipe. A deviled egg recipe. Now, not only are we addicted to pickled red onions, but we’re also addicted to deviled eggs seasoned with Smoky Southwestern Seasoning (No-Salt), which are then garnished with those same pickled red onions. Seriously y’all, you can’t even imagine how many red onions and limes we’ve gone through this summer. And honestly, I’m confident in saying that there is absolutely no end in sight. So grab some eggs, whip up some southwestern seasoning and pickled onions, and make these wee gems for your family. Heck, if nothing else, just make them for yourself. I pinky swear promise that there will be complete love at first bite. Plus, you’ll have some pickled red onions left over to snack on. Y’all, this recipe is kind of like winning the lotto. The pickled red onion lotto.

Ingredients:

3-Ingredient Lime Juice Pickled Red Onions:

• 1 Small to Medium-Sized Red Onion
• 2 Tablespoons Fresh Lime Juice (Approximately 1 Lime)
• 3/4 Teaspoon Finely Ground Sea Salt

Smoky Southwestern Seasoning:

• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 2 1/2 Teaspoons Dried Oregano
• 2 1/2 Teaspoons Smoked Paprika
• 2 Teaspoons Onion Powder
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Ground Coriander

Southwestern Deviled Eggs:

• 6 Large Hard-Boiled Eggs
• 2 1/2 Teaspoons Smoky Southwestern Seasoning (Additional for Garnish)
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/4 Cup Mayonnaise (Approximately)
• 3-Ingredient Lime Juice Pickled Red Onions

Directions:

3-Ingredient Lime Juice Pickled Red Onions:

1. Cut off and discard the stem and root ends of the onion. Remove and discard the onion skin and any outer layers of onion that are damaged. Slice the onion in half, from stem to root. Place each onion half, cut side down, and then thinly slice each half of the onion. Use your fingers to separate the onion slices and place them in a small to medium-sized glass bowl or container.
2. Squeeze the lime juice over the onion slices, sprinkle on the sea salt, and mix well to combine.
3. Cover tightly and refrigerate for at least 4 to 24 hours before use.

Smoky Southwestern Seasoning:

1. In a small bowl, mix all of the ingredients together until well incorporated.
2. Store the seasoning mix in a small glass jar in a cool, dry place.
3. Use this seasoning to season your favorite meats, vegetables, marinades, or sauces.

Southwestern Deviled Eggs:

1. Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Mash the egg yolks with the tines of a fork.
3. Add the smoky southwestern seasoning and salt. Stir well to combine.
4. Add half of the mayonnaise to the bowl. Stir well to combine. If needed, keep adding the remaining half of the mayonnaise, a little at a time, to achieve the perfect deviled egg consistency. Stir well to combine.
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 the well of each egg.
6. Garnish each deviled egg with a light sprinkle of the smoky southwestern seasoning and a few of the pickled red onions.

Suggestions:

• You can use store-bought pickled onions for this recipe, but I highly suggest you use these 3-Ingredient Lime Juice Pickled Red Onions. These almost-effortless, vibrant, perfectly crisp lime juice pickled red onions are insanely easy to make. All you need is one red onion, one lime, and a little bit of sea salt. These pickled onion slices taste best after they have rested in the fridge for over 24 hours. You can eat them after 4 hours; however, they will not be at their best. They are at their best between 1 and 3 days. You can fold any leftover pickled red onions into a pasta or potato salad, layer them on a loaded sandwich, or enjoy them all on their own.
• I used this Smoky Southwestern Seasoning (No-Salt) for this recipe. By skipping the salt, you can be as generous as you want with this homemade seasoning mix. It’s smoky, versatile, and hits that perfect savory note without being spicy. This homemade seasoning allows you to control the salt content of these deviled eggs. The remaining seasoning can be used to season your favorite meats, vegetables, marinades, or sauces. Simply store the seasoning mix in a small glass jar in a cool, dry place until use.
• CLICK HERE to see the best way to hard-boil eggs.
• I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise used in this recipe to prevent the filling from turning runny or becoming too thick
• If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
• Dry the pickled red onions off on a paper towel or two before garnishing the deviled eggs.
• You can either leave the red onions whole or finely chop them before garnishing the deviled eggs. I’ve garnished these eggs both ways and can’t decide which way I prefer. You do you.

Improvements:

• Add a tablespoon or two of chopped green chiles to the deviled egg filling. Dry the chopped green chiles on a paper towel or two before adding them to the deviled egg filling.
• Fold a little bit of crumbled crispy bacon into the deviled egg filling.
• Add a little bit of freshly grated sharp cheddar cheese on top of the eggs before you garnish them with the pickled red onions.
• CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.

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Pickled Red Onion Southwestern Deviled Eggs

Ingredients:

3-Ingredient Lime Juice Pickled Red Onions:
• 1 Small to Medium-Sized Red Onion
• 2 Tablespoons Fresh Lime Juice (Approximately 1 Lime)
• 3/4 Teaspoon Finely Ground Sea Salt
Smoky Southwestern Seasoning:
• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 2 1/2 Teaspoons Dried Oregano
• 2 1/2 Teaspoons Smoked Paprika
• 2 Teaspoons Onion Powder
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Ground Coriander
Southwestern Deviled Eggs:
• 6 Large Hard-Boiled Eggs
• 2 1/2 Teaspoons Smoky Southwestern Seasoning (Additional for Garnish)
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/4 Cup Mayonnaise (Approximately)
• 3-Ingredient Lime Juice Pickled Red Onions

Directions:

3-Ingredient Lime Juice Pickled Red Onions:
1. Cut off and discard the stem and root ends of the onion. Remove and discard the onion skin and any outer layers of onion that are damaged. Slice the onion in half, from stem to root. Place each onion half, cut side down, and then thinly slice each half of the onion. Use your fingers to separate the onion slices and place them in a small to medium-sized glass bowl or container.
2. Squeeze the lime juice over the onion slices, sprinkle on the sea salt, and mix well to combine.
3. Cover tightly and refrigerate for at least 4 to 24 hours before use.
Smoky Southwestern Seasoning:
4. In a small bowl, mix all of the ingredients together until well incorporated.
5. Store the seasoning mix in a small glass jar in a cool, dry place.
6. Use this seasoning to season your favorite meats, vegetables, marinades, or sauces.
Southwestern Deviled Eggs:
7. Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
8. Mash the egg yolks with the tines of a fork.
9. Add the smoky southwestern seasoning and salt. Stir well to combine.
10. Add half of the mayonnaise to the bowl. Stir well to combine. If needed, keep adding the remaining half of the mayonnaise, a little at a time, to achieve the perfect deviled egg consistency. Stir well to combine.
11. 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 the well of each egg.
12. Garnish each deviled egg with a light sprinkle of the smoky southwestern seasoning and a few of the pickled red onions.

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Use these 3-Ingredient Lime Juice Pickled Red Onions to make these Pickled Red Onion Southwestern Deviled Eggs. With these 3-Ingredient Lime Juice Pickled Red Onions, you’re three ingredients away from adding tremendous flavor to almost everything you eat. Whether you’re folding these salty, tangy pickled red onions into a pasta or potato salad, layering them on a loaded sandwich, or sneaking them straight from the jar, these almost-effortless, vibrant, perfectly crisp lime juice pickled red onions are about to become your new absolute favorite. And to think, all you need is one red onion, one lime, and a little bit of sea salt. CLICK HERE for the recipe.

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