Oh my goodness, let me tell you about my absolute favorite twist on a classic appetizer—Bread and Butter Pickle Deviled Eggs! These little beauties are not only a feast for the eyes, but they pack a punch of flavor that’ll have your taste buds doing a happy dance. I remember the first time I made them; I had some friends over for brunch, and I thought, “Why not spice things up a bit?” So, I swapped out the usual ingredients for some tangy bread and butter pickles, and wow, I was blown away! The sweet and tangy pickle flavor combined with the creamy yolk filling is just divine. Trust me, once you try these, regular deviled eggs will never be the same again! Perfect for parties, picnics, or just a cozy night in, they’re sure to impress everyone around the table. Let’s get cooking!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large eggs (these should be fresh and at room temperature for easier peeling)
- 1/4 cup mayonnaise (I love using a good quality mayo for creaminess)
- 2 tablespoons mustard (yellow or Dijon, depending on your taste preference)
- 1/4 cup finely chopped bread and butter pickles (make sure to chop them small for even distribution)
- 1 tablespoon pickle juice (this adds an extra zing, so don’t skip it!)
- Salt and pepper to taste (season to your heart’s content)
- Paprika for garnish (it adds a lovely pop of color and flavor)
How to Prepare Bread and Butter Pickle Deviled Eggs
- Start by hard boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once it’s boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes. This method gives you perfectly cooked yolks without that greenish ring around them!
- After the time’s up, carefully transfer the eggs to a bowl of ice water and let them cool for about 5-10 minutes. This not only stops the cooking process but also makes peeling them a breeze.
- Once cooled, gently tap each egg on the counter to crack the shell, then peel under running water to help remove any stubborn bits.
- Cut the peeled eggs in half lengthwise and scoop the yolks into a mixing bowl. Don’t worry if the whites crack a little; it’ll still taste amazing!
- Add the mayonnaise, mustard, chopped bread and butter pickles, pickle juice, and a pinch of salt and pepper to the yolks. Now, mix it all together until you get a smooth and creamy filling. I like to use a fork for this, but you can also use a mixer if you prefer a fluffier texture.
- Next, spoon or pipe the yolk mixture back into the egg white halves. If you’re feeling fancy, a piping bag with a star tip gives a beautiful finish!
- Finally, sprinkle a dash of paprika on top for that extra touch of flavor and color. It’s the finishing touch that makes them pop!
- Now, let them chill in the fridge for at least 30 minutes before serving. This helps the flavors meld together beautifully. Trust me, the wait is so worth it!
Why You’ll Love This Recipe
- Quick and easy to prepare, taking just about 25 minutes from start to finish!
- Unique flavor combination that elevates traditional deviled eggs into something special.
- Perfect for gatherings—whether it’s a brunch, picnic, or game day, they’ll disappear fast!
- Kid-friendly and sure to please picky eaters with their sweet and tangy taste.
- Customizable—feel free to adjust the pickle quantity to match your tanginess preference!
- Great make-ahead option; just chill in the fridge until you’re ready to serve!
Tips for Success
- Choose the right eggs: Fresh eggs are key for the best flavor and texture. If you can, use eggs that are a week or two old for easier peeling!
- Don’t rush the cooling: Letting the eggs cool completely in ice water is crucial. It not only makes peeling easier but also helps prevent that unwanted green ring around the yolks.
- Season to taste: The beauty of this recipe is in the balance of flavors. Taste the yolk mixture before filling the egg whites and adjust the salt, pepper, or pickle juice to your liking.
- Get creative with garnishes: While paprika is classic, don’t hesitate to experiment! Chopped chives, dill, or even a sprinkle of crispy bacon bits can add a delightful twist.
- Chill for flavor: I can’t stress this enough—let those deviled eggs chill for at least 30 minutes before serving. It allows all those yummy flavors to blend beautifully.
- Use a piping bag for flair: If you want to impress your guests, use a piping bag to fill the egg whites. It makes for a beautiful presentation that’s bound to wow everyone!
Variations
- Spicy Kick: Add some chopped jalapeños or a dash of hot sauce to the yolk mixture for a zesty twist. It’ll give your deviled eggs a delightful heat that’s sure to impress!
- Herbed Delight: Mix in some fresh herbs like dill, chives, or parsley to the yolk filling. The fresh flavors brighten everything up and make these eggs taste even more gourmet!
- Different Pickles: While bread and butter pickles are fabulous, try swapping them out for dill pickles or even spicy pickles if you love a tangy, savory flavor. Each variation brings its own unique flair!
- Smoky Flavor: For a smoky sensation, mix in a tiny bit of smoked paprika instead of regular paprika, or add some crumbled bacon bits right into the yolk mixture. Yum!
- Avocado Twist: Substitute half of the mayonnaise with mashed avocado for a creamy, healthier alternative. It adds a lovely green hue and a rich flavor that’s simply irresistible!
- Sweet Surprise: For a sweeter touch, consider adding a small amount of finely chopped honey or sweet relish to the yolk mixture. It balances out the tanginess and creates a unique flavor profile!
Storage & Reheating Instructions
You’re going to want to keep those delicious Bread and Butter Pickle Deviled Eggs fresh and tasty for as long as possible! After you’ve enjoyed your first round, here’s how to store any leftovers.
- Refrigerate: Place any uneaten deviled eggs in an airtight container and store them in the fridge. They’ll stay fresh for about 3 to 4 days. Just make sure to separate layers with a piece of parchment paper if you stack them, to keep the filling from getting squished!
- Don’t freeze: I wouldn’t recommend freezing these beauties. The texture of the eggs and the filling can change when thawed, which might not give you that creamy perfection we all love.
- Serving cold: These deviled eggs are best served cold, straight from the fridge. There’s no need to reheat them, as the flavors are just as delightful chilled!
So, if you happen to have a few leftovers, just pop them in the fridge and enjoy them as a snack or appetizer in the days to come. Trust me, they might just taste even better after the flavors have had a chance to mingle!
Nutritional Information
When you indulge in these delightful Bread and Butter Pickle Deviled Eggs, it’s nice to know what you’re munching on! Here’s an estimated breakdown of the nutritional values for one half of a deviled egg:
- Calories: 90
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 186mg
- Sodium: 100mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 1g
- Protein: 6g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, knowing they’re packed with protein and flavor makes these little gems even more enjoyable, right? Perfect for a snack or a party treat without the guilt!
FAQ Section
Can I make these deviled eggs ahead of time?
Absolutely! These Bread and Butter Pickle Deviled Eggs are perfect for making a day in advance. Just prepare them, store them in the fridge, and they’ll be ready to impress when it’s time to serve!
What type of pickles work best?
While I adore the sweet and tangy flavor of bread and butter pickles, you can certainly experiment with different types! Dill pickles offer a more savory profile, and spicy pickles can add a delightful kick. The choice is yours!
Can I use Greek yogurt instead of mayonnaise?
Yes, if you’re looking to lighten things up, Greek yogurt is a fantastic substitute for mayonnaise! It’ll still give you that creamy texture while adding a bit of tang. Just make sure to adjust the seasoning to your taste!
How do I prevent the eggs from cracking while boiling?
To help prevent cracking, start with eggs at room temperature and place them into cold water before bringing it to a boil. Also, be gentle when adding the eggs to the pot. A little care goes a long way!
What can I do with leftover pickle juice?
Don’t toss that delicious pickle juice! It’s perfect for adding flavor to salad dressings, marinades, or even for pickling other veggies. You can also use it in cocktails for a fun twist! Learn more about the benefits of pickle juice here.
Print
Bread and Butter Pickle Deviled Eggs: 5 Flavorful Reasons to Try
- Total Time: 25 minutes
- Yield: 12 deviled eggs 1x
- Diet: Vegetarian
Description
A tasty twist on classic deviled eggs with the tangy flavor of bread and butter pickles.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 1/4 cup finely chopped bread and butter pickles
- 1 tablespoon pickle juice
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs and let them cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, mustard, pickles, pickle juice, salt, and pepper to the yolks.
- Mix until smooth and creamy.
- Fill the egg white halves with the yolk mixture.
- Sprinkle paprika on top for garnish.
- Chill before serving.
Notes
- Adjust pickle quantity for more or less tanginess.
- Use fresh ingredients for best results.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Bread and Butter Pickle Deviled Eggs, deviled eggs, appetizers, egg dishes
