Deviled eggs have alway been a big favorite for me. My friends and I laugh at the fact that whenever it’s offered as an appetizer on a menu anywhere we just can’t not order them. They’re just so creamy, briny and delicious and I have yet to have a really terrible deviled egg (‘knock on wood’).
This year I’m taking a little bit of a lazy man’s approach to deviled eggs and am calling them the Undeviled Eggs. All the components of classic deviled eggs are there, but everything is a little deconstructed and layered instead. The deviled eggs are boiled to medium doneness to maximize the rich and creamy texture, while still being easy to top with yummy goodies.
The quick pickled red onions are simple and so so good. They go so well with these eggs, but they also go so well with SO many other things like simple charcuterie and cheese, in tacos, on an omelette, even in a blood mary, and so much more! You can also top these eggs with other toppings of your choice like crispy bacon or prosciutto, a drizzle of pesto, some sweet relish to name a few options. Enjoy! xx, Jenny
Ingredients: 12 large eggs Directions:
Makes 2 dozen
quick pickled red onions:
2 cloves garlic, minced
3 tablespoons sugar
1 1/2 tablespoons kosher salt
2 teaspoons black peppercorns
1 1/2 teaspoons dried, minced onion
1 teaspoon coriander seeds
1 1/4 cups white vinegar
2 heaping cups thinly sliced red onion (from about 1 large red onion)
3/4 cup mayonnaise
12 anchovy fillets packed in oil, drained
3 caperberries, halved
dill flowers (or chopped dill)
oregano flowers (or chopped oregano)
salt and pepper to taste
1. For pickled red onion: Place all ingredients, except red onions, into a pot and bring to a boil until sugar and salt dissolves. Pour mixture over bowl with sliced red onions and gently stir. Press onions down with a wooden spoon to completely submerge. Allow mixture to sit for about 1 hour. Transfer mixture to a nonreactive jar and refrigerate for up to 3 weeks.
2. Fill a pot with water and bring to a boil over high heat.
3. Once water is boiling, carefully add eggs and boil for 6 to 7 minutes (to medium boiled).
4. Transfer eggs to an ice bath and cool completely. Peel eggs and slice in half lengthwise.
5. To assemble: Place a small dab of mayo over each medium boiled egg half and top with a slice of pickled red onion. Top half of the eggs with an anchovy fillet and dill flowers (or chopped dill) and the other half of the eggs with caperberries and oregano flowers (or chopped oregano). Lightly season with salt and pepper and serve.
12 large eggs