Pickling takes the bite out of cocktail onion, leaving it a perfect match for a deviled egg with creamy mild savory flavor.

Deviled Eggs with Pickled Pearl Onion

By Sue Lau | Palatable Pastime

My recipe of the day is for deviled eggs made with pickled pearl  onions  (also called cocktail  onions) in anticipation of the glut of hard cooked eggs always  available around  the  Easter holiday.

Pickled cocktail  onions can be a bit tricky to prep if you aren’t used to them. You won’t be peeling those as you do other onions as the skins on them are extremely thin and difficult to remove. Far better to trim the ends open,  drop them into boiling  water for a quick blanch, then running under cold water. A gentle squeeze afterwards will push  them out for the most part. You might find blanching is the best method for removing skins from all sorts of difficult produce besides pearl onions.  Among those are tomatoes and peaches. Blanching might seem like a pain on first glance, but it makes life a whole lot easier.

But as I said- I like using these onions in a great many things. In fact, it is the secret ingredient in my homemade tartar sauce.

Pickling removes a lot of the harsh flavor you usually expect from  onions. And of course, we all are aware, I am sure, of how great they are in making mixed drinks such as martini or bloody mary.

I’ve also included my tried and true method for cooking the eggs- this always works well for me, leaving no green ring  on the yolk.

As for having  eggs easy to  peel, use ones you have bought about  5-7 days ago. Perfectly, if you place one in a cup of water, it should gently rise a little bit on one side. Discard any that float (those have gone bad). Sinkers that stay flat on  the bottom are very fresh and are the ones you should prefer for making poached eggs.

Of course, what you are measuring there is the air inside the egg. As eggs age, it builds up as the whites start to become more watery and helps separate the membrane from the shell, making them easier to peel. Of course, the very freshest ones will  have almost no air at all and the whites will be very tight- keeping them compact and nice looking for poached. You may have wondered why when you fry an egg, some  spread out so much and some don’t? This is the reason.

Deviled Eggs with Pickled Pearl Onion

Sue Lau | Palatable Pastime

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Prep Time 12 mins

Cook Time 8 mins

Total Time 20 mins

Servings 8

Ingredients

  

1x2x3x

• 4 large eggs hard-cooked
• 3 tablespoons  mayonnaise
• 1/2 teaspoon Dijon mustard
• 4 small pickled pearl onions  cocktail onions,  minced
• salt and black pepper
• optional garnish: red pepper flakes and/or finely minced fresh Italian parsley

Instructions

 

• Cover eggs in a saucepan with  cold water and bring to a boil; simmer for ten minutes, then remove from heat.
• Drain hot water  off and cover  with ice water until cool, then peel.
• Split eggs, and mash yolks with a fork in a small bowl.
• Mix in the mayo, Dijon, minced pickled onions, salt and black pepper until smooth.
• Fill cavities and garnish as you like.

Tried this recipe?Let us know how it was!

Here’s my recipe for pickled pearl onions,  aka cocktail onions. You can use them  in eggs, in tartar sauce, in cocktails,  however you  like. Since they are pickled, they keep a good while in the fridge, but not being water-bath canning processed as such, are not suitable for keeping at room temperature.,  even with the high acidic content.

If you want a recipe for that, I am sure someone has one posted somewhere – check the extension sites for canning at Universities.

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