Pickled Deviled Eggs

Hopefully last week helped shed any weirdness you have concerning pickled eggs. They are everything I need in my food life these days: strongly flavored, cheapy-cheap-cheap, quick & easy to make, last forever, and work as great stand alone snack or as a building block to greatness.
Make some.
And then use them to make my Pickled Deviled eggs.

Ripe avocado replaces mayo. You won’t miss it.
I added cilantro, jalapeno & pickled onion to serve alongside slow cooked carnitas.
Switch up your fresh herbs & spices accordingly.
Smoked paprika is especially nice. As are thyme, sumac, even 5-Spice or harissa.
Experiment!

5 minutes to make.
Marvelous cold or at room temp.
Perfect addition to your arsenal. Trust me.
And let me know…

Pickled Deviled Eggs

Deviled eggs made with pickled eggs. Paleo, no sugar, low carb

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Servings: 8

Course: Appetizer, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 4 pickled eggs
• 1/2 medium very ripe avocado
• 2 tsp minced pickled onion
• 1 tsp finely minced cilantro or fresh herb of choice
• dash salt--optional
• smoked paprika

Method

 

1. Cut each pickled egg in half and carefully scoop yolks into a bowl.
2. Add half of very ripe avocado, saving a tiny bit for garnish if desired
3. Add herbs, pickled onion. Stir well. Add a touch of pickle brine if moisture is needed.
4. Taste. Adjust for salt. Add red pepper flakes, hot sauce, or jalapeno if desired.
5. Add filling back to halved eggs. Garnish with bits of avocado, pickled onion, herbs & smoked paprika if desired
6. Serve chilled or at room temp.