These pickled eggs are much more delicious than the ones you find languishing in a jar at convenience stores. They make a great tailgate snack on their own, but they’re even better deviled.
Deviled Pickled Eggs
- 12 large farm eggs
- ¾ cup apple cider vinegar, divided
- 2½ cups red wine vinegar
- ¾ cup white wine
- 2 medium shallots, sliced
- 4 garlic cloves, thinly sliced
- 2 tsp black peppercorns
- 1 tsp whole allspice berries
- 1 Tbsp red pepper flakes
- 2 tsp smoked paprika
- 3 dried bay leaves
- 2 whole cloves
- ½ cup finely chopped scallions
- 2 Tbsp mayonnaise
- 1 tsp minced shallots
- ½ tsp minced garlic
- 2 tsp Dijon mustard
- ½ tsp Tabasco hot sauce
- 2 tsp freshly ground pepper
- ½ tsp salt
- ½ tsp smoked paprika
- 2 pinches Madras curry powder
- 1 tsp sugar
- 2 tsp minced fresh flat-leaf parsley
- 2 tsp chopped celery leaves
- 2 oz Sunburst Trout Farms trout roe
- ¼ cup finely minced red onion
- White pepper, for serving
- ¼ cup crème frahe
Make pickled eggs: Put eggs in a saucepan, cover with water, and add ¼ cup cider vinegar. Bring to a boil over high heat. Boil 8 minutes. Meanwhile, prepare a bowl of ice water. Immediately plunge eggs into ice water. Peel eggs.
Combine remaining ½ cup apple cider vinegar, red wine vinegar, white wine, shallots, garlic, peppercorns, allspice, red pepper flakes, smoked paprika, bay leaves, and cloves in a nonreactive saucepan and bring to a boil. Decrease heat to medium-low and simmer 5 minutes. Put cooled eggs in a nonreactive container, pour hot brine over them, and let cool. Stir in scallions. Let eggs pickle, submerged in brine, at least overnight.
Assemble: Cut pickled eggs in half lengthwise and gently scoop out yolks into bowl of a stand mixer fitted with a paddle attachment. Blend in mayonnaise, shallots, garlic, mustard, Tabasco, black pepper, salt, paprika, curry powder, sugar, parsley, and celery leaves and mix until smooth.
Scoop yolk mixture into a small zip-top plastic bag and force mixture toward a corner. Squeeze out as much air as possible and seal bag. Snip off a small piece from that corner and pipe mixture into egg halves. Top with roe, onion, white pepper, and crème fraîche.