Pickle & Preserve

Pickled Deviled Eggs with Smoked Salmon

October  4, 2022
4 Ratings
Photo by Julia Gartland
  • Makes 2 dozen
Author Notes

If you already have pickled eggs on hand, great; if not, use my grandma's recipe, below. Then devil them, bagel and lox-style. —Grant Melton

What You'll Need
  • For pickling:
  • 12 large eggs
  • 1 (15-ounce) can of whole beets
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • For deviling:
  • 12 pickled eggs
  • 3/4 cup mayonaisse
  • 2 tablespoons capers, in brine, drained
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons white wine vinegar
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 4 ounces smoked salmon, cut into small pieces
  1. Place the eggs into a pot in a single layer and add enough water to cover them by an inch. Place the pot on the stove top and bring to a boil. Once boiling, turn of the heat, place a lid on the pot and let sit for 10 minutes. After 10 minutes remove the eggs into an ice bath and, while eggs are still slightly warm, crack the eggs and peel off the shell. Place the peeled eggs into one 64-ounce glass jar or two 36-ounce glass jars.
  2. Strain the beets from the liquid in the jar, reserving both. Add the beets into the jar on top of the eggs. This will help keep the eggs submerged in the liquid. Put the beet liquid into a sauce pot with 1 cup of water, white vinegar, sugar and salt. Bring to a boil. Once boiling, pour the liquid into the jar to cover the eggs and beets. Place a lid on the jar and refrigerate for at least 12 hours before serving.
  3. The pickled eggs can be made a week in advance.
  4. Cut the eggs in half, lengthwise. Remove the yolks to the bowl of a food processor and place the eggs onto a serving tray.
  5. To the food processor bowl with the yolks, add mayo, Dijon mustard, vinegar, prepared horseradish, salt, cayenne and capers. Puree the mixture until smooth, scraping down the sides of the halfway through. Once smooth, add the dill and chives and pulse just until combined.
  6. Put the filling into a piping bag or zip top bag. Snip the piping bag or zip top bag and squeeze the filling into the eggs. Top each with a small piece of smoked salmon and a garnish of some chives and dill.

See what other Food52ers are saying.

  • luvcookbooks
  • FrugalCat
  • Kemper
  • SmallLion

5 Reviews

luvcookbooks April 5, 2021
Made these for Easter dinner since we had lots of hard boiled eggs! Just made a basic deviled egg filling with Mayo, mustard, salt, pepper, added dill. Draped a little smoked salmon over my son’s deviled eggs. Dill over the rest. Beautiful!
Kemper October 13, 2019
This recipe has SPECTACULAR presentation. I thought the brininess of the filling was a little too much. I'm not sure if it was the added salt, but mine came out way too salty to give it a rating that matched presentation. A couple of thoughts. I could have probably deleted the filling salt entirely to make mine much more palatable. However, the thought occurred to me that over-processing the capers with the first processing step probably added a lot of brine as well. Perhaps waiting to put the capers in with the dill and chives would be better. I also thought I could have cut back on the mayo a little, and the mustard as well. I like a lot of salt in my food so I don't think I'm too sensitive to it, but this dish has A LOT of savory ingredients including the salmon and the capers.
Sinamen78 April 14, 2021
I usually give capers a quick rinse before using them in recipes. Still have enough salt flavor.
SmallLion December 26, 2018
First time making deviled eggs as well as pickled eggs. Fun recipe. More straightforward than I would have guessed! Will add to the rotation.
FrugalCat December 22, 2018
What a gorgeous color.