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Home » Jewish Recipes

Published: Mar 30, 2023 · May contain affiliate links

Pretty Pickled Eggs Recipe Without Pickling Spice

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Yes, this pretty pickled eggs recipe without pickling spice is also a deviled egg recipe. Now if you love both you can have them together! Kind of like a Win/Win!

pickled eggs recipe without pickling spice this …

This pickled eggs recipe without pickling spice is not just a pretty recipe, but they taste great, too.

Combining pickled eggs with deviled eggs is a great way to go.

Best of both worlds, I must say, as long as you like pickled things.

Now really. If I were to look at the name of this post in years past, I’d be running clear out of dodge.

Deviled Eggs just weren’t my thang. Nor were pickled eggs.

I remember seeing them in my favorite dive bars as bar food, in giant jars waiting for someone who apparently was also pickled.

They kind of reminded me of a mad scientist's lab and just did not appeal to me.

I am a yolk person. Not a whites person.

LOL! If someone presents me with a deviled egg, I only eat the yellow part.

My daughter on the other hand likes the whites.

As a child if I had to, I’d be happy to eat the yellow part and feed the white part to the dog, anxiously awaiting under the table.

pickled egg recipe without pickling spice

But combining a deviled egg with a pickled egg is another story, because I have grown up to like most anything pickled.

My mom used to make deviled eggs. At least I think she did, though honestly I don’t remember.

I do know I gave away at least three deviled egg platters that were collecting dust in her kitchen, during the big downsize.

So how is it I decided to make this pickled deviled eggs recipe without pickling spice?

Looking for something besides plain old hard boiled eggs, I spied this recipe.

Besides being pretty and matching my table, I thought why not?

Let's try something new!

Where did the name deviled eggs come from?

Deviled Eggs are called that because of the spiciness of the mustard.

Now I don’t think mustard is that spicy, but apparently in the 19th century, deviled was synonymous with spicy.

As deviled eggs popularity grew a name change took place and they were also called angel eggs or stuffed eggs or salad eggs, especially at church functions where God forbid, the devil’s name should come up.

And so it is, I made these pretty deviled beet pickled eggs for Passover.

Because it is traditional to eat boiled eggs for the holiday; I thought I would jazz things up a bit!

I also thought I would enjoy them more than the simple hard boiled egg.

pickled deviled eggs without pickling spice

Deviled eggs are so popular right now and with egg season upon us, I thought they would be a perfect way to start the picnic season.

It's easy to get hooked on these briny, pickled eggs.

Since I haven't eated many pickled eggs, I can't tell you that these are the best pickled eggs, but I can say this easy recipe is a good option if you want to try making you own version and you don't have pickling spice.

They are also a healthy snack option that can be made at home with just a few basic ingredients.

How To Make Pickled Eggs Without Pickling Spice- With or Without the Deviled Egg Filling:

To make the best-pickled eggs, you'll need to start with hard-boiled eggs.

(Buy them alread hard boiled if you want!)

Grocery stores have hardboiled eggs but usually they are medium sized or small eggs.

If so, you will probably be able to pickle a dozen eggs, rather than 8 large eggs.

Place the large eggs in a large pot and cover with enough water to cover them by about an inch.

Bring the water to a boil, then reduce the heat to low and let the eggs simmer for 10-12 minutes.

Remove the pot from the heat and run the eggs under cold water to stop the cooking process.

Once the eggs are cooled, peel them under water and set them aside.

pickled eggs recipe without pickling spice

In a large ziplock bag combine the beets, beet juice, white vinegar, brown sugar, salt, celery seeds, mustard seeds and garlic cloves..

If you want these spicier, add some black peppercorns and a pinch of red pepper flakes, or perhaps even a jalapeno.

Want to add a bay leaf or fresh dill? I don't see why not!

Add the peeled eggs to the pickling brine and place in the refrigerator for about 24 hours.

To make the filling, slice the egg in half and scoop out the yolks.

Add the mayonnaise and if you are making these for a Passover meal, add more mayonnaise and leave out the yogurt or use non-dairy sour cream.

Stir in some dry mustard, chives or scallions and a bit of turmeric to brighten up the yellow color.

Add a squeeze of fresh lemon juice and you are good to fill.

Garnish with diced red onion, capers and chopped parsley.

Simple, but effective.

pickled egg recipe without pickling spice

For a quick pickled eggs recipe without pickling spice try dill pickle juice or pickle brine from a jar of kosher dill or butter pickles.

Simply place the peeled eggs in a clean jar and pour the pickle juice over them.

Let the jar sit in the refrigerator for a day or two before eating.

However if you want them pink, be sure to use the beets and beet juice.

When following pickled egg recipes, it's important to remember food safety.

Always use fresh eggs and make sure they are cooked and peeled properly.

Store the pickled eggs in the refrigerator and use them within a week or two.

Pickled eggs can be enjoyed on their own or used to make egg salad or deviled eggs.

They also make a great addition to a charcuterie board where they can be served at room temperature.

And with low carb and high protein, they're a healthy snack option.

So, whether you're a fan of old fashioned pickled eggs or deviled eggs, or want to try a new twist on the classic recipe, this pickled deviled egg recipe without pickling spice, is delicious and easy to make.

pickled eggs recipe without pickling spice

Everyone loved them and I have to admit, I thought they were pretty good, too!

I slightly adapted these from Leela Cyd's new book, "Food with Friends".

There is one thing I can tell you for sure. I wish I was a friend of Leela's.

Leela, a long time contributor to TheKitchn.com and various other publications, has authored a beautiful book.

The photos are glorious and as one who admires beautiful, clean, well composed photos, the book is worth the price of admission.

However the recipes are pretty good, too.

The rose meringues I made at Passover, which were also pink and delicate and well received, were also taken from this book.

Truthfully, I think Leela must see pink wherever she goes.

I heartily recommend trying this pickled deviled egg recipe.

They make great appetizers for summer holidays and are a perfect way to use up any hard-boiled eggs that the Easter bunny left!

Enjoy!

pickled egg recipe without pickling spice
More to Try:

Egg Salad

Classic egg salad

Real Potato Salad

traditional potato salad recipe

Emeril's Potato Salad

Emeril's smashed potato salad

 
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Recipe

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pickled eggs without pickle

Pretty Beet Pickled Deviled Eggs

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes*
  • Total Time: 0 hours
  • Yield: 12 1x
  • Category: Appetizers
  • Cuisine: American
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Description

This pickled egg recipe without pickling spice easily becomes deviled eggs. The choice is up to you! Easy to make and everyone loves them!


Ingredients

Units Scale

8 large hard boiled eggs (OK. I bought mine and they were medium sized eggs so this made a dozen.)
⅓ c packed light brown sugar
½ c white wine vinegar
1 t sea salt
1 t celery seed
1 t yellow mustard seeds
2 garlic cloves, halved lengthwise
4 small boiled and peeled beets or 1 15 oz can

Filling:
1 t dry mustard
3 T plain whole milk yogurt
1 T mayonnaise
½ t turmeric
1 T finely chopped chives or scallions
1 T fresh lemon juice
Salt and pepper

Garnish with capers, red onion and parsley.


Instructions

In a 32 oz jar or a large zip lock bag, mix together 1 c of water, brown sugar, vinegar, salt, celery seed, mustard seeds and garlic. Add the beets and ½ c of beet water and stir to combine. Put the peeled eggs in the beet brine and refrigerate for about 24 hours.

After the eggs have brined, it is time to make the filling. Cut the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the dry mustard, yogurt, mayonnaise, turmeric, chives or scallions and lemon juice. Mix with a fork, mashing everything together. Season with salt and pepper to taste.

Scoop a heaping teaspoon of filling into each hard boiled egg half. Garnish with some parsley, some some capers and red onion. Sprinkle with a touch of salt and pepper. Serve immediately. These are best at room temperature.


Notes

From: Food with Friends

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  1. Pam says

    May 26, 2016 at 2:12 pm

    Yum! We love pickled eggs, but I've never thought about pickled deviled eggs. Sounds great! Both parts are my thang! 🙂 Thanks for sharing!

    Reply
  2. Angie Schneider says

    May 26, 2016 at 5:30 am

    Absolutely stunning, Abbe. I need to make this ASAP!

    Reply
  3. Liz Berg says

    May 26, 2016 at 2:13 am

    Gorgeous eggs, Abbe! I have deviled eggs on my to-do list for the weekend, and now I'm toying with pickling my whites!!!

    Reply
  4. Cheri Savory Spoon says

    May 26, 2016 at 1:47 am

    Hi Abbe, love the color of those eggs, so pretty. Just had a happy beet salad last night at a restaurant, always so good. Take care, good review.

    Reply
  5. Adam J. Holland says

    May 25, 2016 at 11:54 pm

    OK. I must admit ... When a fellow member of The Tribe uses the word 'thang,' I get excited. I also must admit that my mother in-law taught me the art of pickling eggs some time ago (she and her husband owned a bar in the Bronx). This is outstanding and right up my alley. Shalom, sista!

    Reply
  6. Tricia Buice says

    May 25, 2016 at 11:28 pm

    Abbe this is fascinating! I have always wanted to try the beet died eggs - but this is so much better! Amazing - thank you so much - and have a wonderful holiday weekend.

    Reply
  7. Bobbi Marshall says

    May 25, 2016 at 11:23 pm

    Such a pretty dish! Love how beautiful these look for a party table. Wishing you a very safe holiday weekend.

    Reply
  8. technology capitalists says

    May 25, 2016 at 10:45 pm

    They were really good!

    Reply
  9. Kitchen Riffs says

    May 25, 2016 at 10:28 pm

    These are pretty! I do like deviled eggs, whites and all. Don't make them that often -- maybe a couple of times a year, tops. They're good, though -- so I should do them more. Particularly this recipe -- love the beets. Haven't heard of the book, but it sounds good. Thanks for the intro!

    Reply
  10. Karen Harris says

    May 25, 2016 at 9:50 pm

    I love deviled eggs and always have. There was a small deli in Houston that used to sell theirs for .35 (I know, my age is showing) and I always got three, one to eat right away and 2 to nibble between bites of my pastrami. Mmmmmmmmmm. Now, I'm a purist and prefer mine white, but I must admit that they are very pretty.

    Reply
  11. La Table De Nana says

    May 25, 2016 at 9:35 pm

    I have made beet pickled eggs..and deviled..so beautiful! My recipe is from Ricardo:)

    Your plate is so festive:) I checked this week will check again re your last post and the silverware?:)It's my mom's..ours now of course for over 40 years.

    Reply
  12. Lea Ann (Cooking On The Ranch) says

    May 25, 2016 at 9:14 pm

    My mom was the Deviled Egg Queen! And I make her recipe today with requests to bring them to pot lucks. I cringe to think about those deviled egg trays being given away. I bet you wish you would have saved a couple, everyone of them I've seen are very cool. The pink from the beets in this recipe makes those eggs a very pretty appetizer. I'll have to try that next time.

    Reply
Abbe Odenwalder - The Great American Recipe Season 2

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You may have spotted me on Season 2 of the PBS series “The Great American Recipe.” Being part of a group labeled “the best home cooks in America” is a lot to live up to, but I’m up for the challenge! I'm glad you are here and hope I can set a place for you at my table!

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pickled deviled eggs recipe without pickling spice