Pickled Deviled Eggs

Steam, don't boil. 12 minutes (exactly) on a steamer rack over boiling water in a tightly covered pot will yield perfectly cooked eggs every time. Place in a bowl of ice water, cracking the eggs as they go into the water, to make them peel easily and cleanly. Let stand in the iced water for at least 15 minutes. The whites will be tender, the yolks fluffy and bright yellow, and no green rings. This is - by far - the best method.

Stu is absolutely right. For decades I never made deviled eggs, because peeling them was too hit or miss. Then I learned to steam them. They are now my go-to potluck dish.

This may be heresy, but in a pinch, the juice from commercial jarred pickles and/or hot peppers makes for a decent pickling liquid

I pressure cook my eggs. They are so easy to peel and they come out perfect every time.

Anyone else think these were awfully salty? I'll cut the salt in half next time.

I made half dozen eggs and deviled them. The pickled onions were awesome. I did steam the eggs as recommended. Next time I will not devil them and just eat them whole. They’re very good that way as a salad topping.

I made these and they are amazing! I didn't have rice vinegar on hand so I used what I had of cider vinegar and topped it off with red wine vinegar to get to the full amount. Will totally be making these again!

The pickled eggs were delicious. After they were cut in half and deviled they were a little too vinegary. Next time I will mix less of the pickling liquid (start with a teaspoon instead of a tablespoon) with the yolks. Maybe start with less mustard also and taste before adding the full 2 teaspoons.

I don't know about these pickled eggs, but I left the popular soy-marinated eggs in their brine for several days and they were inedible because they had become much too infused and salty. Maybe similar issue here?

I add in my version, some pickling spice. I too use use cider vinegar. (learned this from my daughter's grand-mother in lawa) Iin another version, I omit the onions and stick in few blact tea-bags, after gently cracking the shells. The eggs come out with an almost batik-like design on the whites. An somewhat obvious question, how does one steam eggs? In a double boiler? Thanks

While the pink color of the eggs was nice, the texture of the pickled eggs was too tough for my liking. The family was split on the vinegar flavor in the egg whites. Would not bother with this another time.

Very good. Used cider vinegar and yellow onions because that's what I had. The eggs came out a pretty tan color. Tasted slightly deviled just from being in the pickling liquid without deviling the yolks. Per comments didn't add pickling liquid when deviling the yolks. Would make again. I always steam eggs.