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Quick Pickled Deviled Eggs

Boiled eggs are pickled for less than a day then topped with a dill pickle filling.
Quick Pickled Deviled Eggs

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Servings: 6
Total Time: 35 minutes active, 6 hours inactive
Recipe by: Rae

Ingredients

Brine:
1 clove garlic, peeled and slightly crushed
1 cup white vinegar
1 cup apple cider vinegar
1 cup water
1 all spice berry
1 pinch white pepper
1 tsp coriander seeds
2 TBSP kosher salt
1 small bay leaf
12 boiled eggs, peeled
7-8 sprigs fresh dill
Filling:
1 tsp dill, chopped
1 TBSP shallot, minced
2 TBSP dill pickle, minced
3 TBSP mayo
1 tsp Dijon mustard
1 tsp pickling brine
1/4 tsp black pepper
Garnish:
24 mini kosher dill pickle slices

Directions

1. In a small pot bring all the ingredients for the Brine to a boil. Once the salt had dissolved, about 2-3 minutes, turn off and cool to room temperature.

2. In the meantime layer the eggs and dill in a glass jar or container.

3. Pour the cooled brine over the eggs and dill, cover and refrigerate for at least 5 hours.

4. Remove the eggs from the jar and slice each one in half lengthwise.

5. Remove the yolk and place in a medium bowl, add the remaining Filling ingredients and mash together. Place the filling in a sandwich bag.

6. Snip the corner of the sandwich bag and fill each egg white with the yolk mixture.

7. Garnish with a slice of pickle and serve.




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