Deviled Eggs w/ Pickled Green Tomatoes

Deviled Eggs w Chow Chow | EatSimpleFood.com Print

Deviled Eggs w/ Pickled Green Tomatoes

Everybody loves a deviled egg or two.  Below is a basic recipe.  Top it with a little “chow-chow” (pickled veggies, relish, -or in my case- sweet homemade pickled green tomatoes from a friend) and a sprinkle of paprika for color.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4 (3 eggs each)
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • 6 eggs
  • 1 teaspoon yellow or dijon mustard
  • 1/4 cup mayonnaise + more to taste
  • pinch salt
  • pinch pepper
  • 1/3 cup store bought relish (pickles or vegetable), chopped – as garnish
  • pinch paprika – as garnish

Instructions

  • Add eggs in a single layer to a pot, add cold water to cover by ~ 1 1/2 inches and put on the stovetop.  Start a timer for 17 minutes.  Turn burner to high and bring to a boil, covered.  Reduce heat to low, uncover, and simmer for the remainder of the time.
  • Rinse them in cool water or blanch them in an ice bath (preferred so they stop cooking) and place in the refrigerator until cool enough to peel.
  • Peel the eggs, cut in half, and scoop out the yolks into a bowl.  Set the whites aside.  Mash up all the yolks with a fork and add all ingredients.  I like to use a Potato ricer to make faster and smoother work of mashing the eggs. Add more mayo if you want it creamier.  Add salt and pepper to taste.
  • Spoon the mixture into a ziploc bag.  Squeeze the air out and seal.  Cut out a little corner of the ziploc bag and use it like a pastry bag to  fill up the egg whites.  Garnish with relish or chow-chow of your choice and dust with paprika.  Happy Eating!  Beckie

Notes

  • Older eggs are generally easier to peel, so use your older eggs first.
  • Eggs aren’t peeling and playing nice?  Bummer…  Take a breathe and do the best you can.  The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes.  Gently try to crack the whole egg with a lot of gentle pushes on the shell.  When it’s all cracked, find your opening and peel away.

 

Things In My Kitchen:

  • Potato ricer – this makes the creamiest / smoothest mashed deviled eggs & mashed potatoes.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Deviled Eggs, Eggs, Chow Chow, Vegetarian, Gluten Free, Paleo, Whole 30, Keto, Low Carb, Southern

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Deviled Eggs w/ Pickled Green Tomatoes

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