Sauerkraut Deviled Eggs are the world’s favorite appetizer filled with lucky sauerkraut for a prosperous and delicious New Year.
Sauerkraut Deviled Eggs
By Sue Lau | Palatable Pastime
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Sauerkraut Deviled Eggs is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring finger foods for New Year’s. Glad you could join us!
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For my recipe, I decided to make deviled eggs, which are always popular at gatherings and potlucks as appies or snacks. But I also wanted to put a distinct New Year’s spin on them. So I came up with sauerkraut deviled eggs.
Cabbage being one of the foods considered by many to be lucky for New Year’s. (Take that with a grain of salt if you wish.) And sauerkraut simply being a fermented form of cabbage, of course. In any case these are delicious!
Finger Foods for New Years
- Air Fryer Corn Ribs from Jen Around the World
- Bacon Bites from Art of Natural Living
- Jalapeno Poppers from That Recipe
- Sauerkraut Deviled Eggs from Palatable Pastime
- Sausage Cream Cheese Crescent Rolls from Blogghetti
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Sauerkraut Deviled Eggs
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Sauerkraut Deviled Eggs
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Sauerkraut Deviled Eggs
Ingredients
- 4 eggs hard cooked, peeled and halved
- 1 cup sauerkraut brine
- 4 tablespoons mayonnaise
- 3 tablespoons finely chopped sauerkraut
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 1 teaspoon paprika
Instructions
- Cook eggs, drain, cool and peel.
- Marinate eggs in sauerkraut brine for 1 hour then drain.
- Halve eggs and place yolks in a bowl.
- Mash yolks until smooth and stir in remaining ingredients except paprika.
- Garnish eggs with paprika.
Notes
Nutrition
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