My perfect idea of Sunday brunch? No doubt about it: a classic Bloody Mary with some deviled eggs. Because I have a soft spot for anything pickled I thought I would create a Pickled Celery Deviled Eggs recipe.
Why You’ll Love This Recipe
Not only are these creamy and rich, but they’ve got little pops of crunchy pickled celery. With these filling eggs and a stiff Bloody Mary, it’s pretty much the perfect formula for a Sunday with cocktails and friends and you know how much I like those!
Recipe Ingredients
The ingredients you’ll need to make these deviled eggs are:
- Celery
- White wine vinegar
- granulated sugar
- kosher salt
- Large eggs
- sour cream
- Shallots
- Dijon mustard
- Hot sauce
How To Make This Recipe
Here is how you’ll make these deviled eggs:
- Pickle Celery: Combine the celery with the vinegar, sugar, and salt to make a quick pickle.
- Boil The Eggs: Cook the eggs until they’re hard boiled and then cool and peele and halve them (can be done up to 2 days ahead of time, FYI).
- Make The Filling: Combine mashed egg yolks with the sour cream, shallots, Dijon mustard, and hot sauce and mix until smooth. Season with salt.
- Assemble: Use a small spoon or a pastry bag to fill each egg halve and serve.
What To Serve With This Recipe
Here are some other classic appetizers we like to serve with these deviled eggs:
- Pistachio Cranberry Honey Baked Cheese
- Caramelized Onion and Roasted Squash Savory Danish
- Olive, Tomato, Prosciutto, and Parmesan Savory Palmiers Recipe
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Pickled Celery Deviled Eggs Recipe
Ingredients
For The Pickled Celery:
- 2 medium celery stalks
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons unrefined cane sugar
- Kosher salt
For The Deviled Eggs:
- 6 large eggs
- 1/4 cup sour cream
- 1 tablespoon minced shallot
- 1 teaspoon Dijon Mustard
- 3 dashes hot sauce
Instructions
- Make The Pickled Celery: Cut off a 2-inch piece of the celery stalk and cut into 1/8” thick small dice, about 1 tablespoon. Then cut the remaining stalk into twelve (1/4-inch thick) half moon slices. Meanwhile, in a small saucepan bring the vinegar, sugar, and salt to a boil. Stir, and remove from heat. Add the celery pieces to the pan and set aside.
- Boil The Eggs: In a small pot cover the eggs with one inch of cold water and bring to a boil. Remove from heat, cover, and rest for 10 minutes. Remove the hot water and fill the pot with cold water and set aside. Meanwhile remove the celery slices and set aside. Strain out the small diced celery. Add to a small bowl along with the sour cream, mustard, hot sauce, and shallot.
- Assemble The Deviled Eggs: Peel the eggs and slice in half. Remove the yolks and add them to the other ingredients in the bowl. Using a fork mash until smooth. Evenly divide the egg yolk mixture among the 12 egg whites and garnish each egg with 2 slices of pickled celery and serve.
