Deviled Eggs with Pickled Red Onions
May 2010
Makes: 6 servings
- 6 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2cup finely chopped red onions
- 9 hard-boiled eggs
- 5 tablespoons mayonnaise
- 1 1/2teaspoons juice from the pickled onions
- 1 teaspoon dijon mustard
- Black pepper
- In a small bowl, whisk together 6 tablespoons red wine vinegar, 2 tablespoons sugar and 3/4 teaspoon salt; add 1/2 cup finely chopped red onions and let stand for 1 hour. Halve 9 hard-boiled eggs lengthwise. Transfer the yolks to a bowl and mash with 5 tablespoons mayonnaise, 1 1/2 teaspoons juice from the pickled onions, 1 teaspoon dijon mustard and 1/4 teaspoon salt. Fill each egg white half with the yolk mixture. Sprinkle the pickled onion and black pepper on top.