Mustard Kraut and Pickle Deviled Eggs
Recipe and photography by Abby Mosler, @SweetRindandSalt.
: These Mustard Kraut and Pickle Deviled Eggs put a tangy twist on a classic appetizer by combining creamy deviled eggs with the bold flavor of Frank's Mustard Kraut and sweet pickles. Perfect for Easter, holiday gatherings, summer cookouts, potlucks, tailgates, game day parties, and backyard barbecues, this easy deviled egg recipe delivers the perfect balance of creamy, crunchy, sweet, and savory flavors. The combination of hard-boiled eggs, mayonnaise, sweet pickle brine, chopped pickles, and mustard-infused sauerkraut creates a unique deviled egg filling that stands out from traditional recipes. Whether you're looking for creative deviled egg ideas, pickle recipes, or crowd-pleasing party food, these Mustard Kraut and Pickle Deviled Eggs are guaranteed to disappear fast.
Ingredients
Instructions
- There are several ways to make hard-boiled eggs so you can use whichever method you prefer! Here is my favorite method for easy peel hard-boiled eggs:
- Fill a large pot with enough water to cover the eggs by a few inches. Bring the water to a boil. Using a slotted spoon, carefully lower the eggs (one at a time) into the water. Cover and lower the temperature slightly to prevent the eggs from jostling around too much. When the eggs are almost done, fill a large bowl with ice water and set aside. When the eggs are finished boiling, turn off the heat and immediately remove from the boiling water using a slotted spoon and transfer to the ice bath. Let cool in the ice bath for about 15 minutes. When the 15 minutes is up, peel the eggs, rinsing any shell debris off under cool water. Gently dry the eggs using a clean towel or paper towels and set aside.
- Slice the hard-boiled eggs in half lengthwise. Scoop out the yolks and place in a medium mixing bowl. Add the mayonnaise to the yolks and mash together until smooth and creamy.
- Next, add the finely diced sweet pickles, pickle brine, Frank’s Mustard Kraut, salt, and pepper to the yolks. Mix well.
- Using a small spoon, evenly scoop the yolk mixture into the egg white halves. Garnish each deviled egg with minced chives and a pickle slice. Serve immediately.
- Makes: 24 deviled eggs
- Cook Time: 13 minutes
