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 some Pickled Celery Deviled Eggs. 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 I it's pretty much the perfect formula for a Sunday with cocktails and friends and you know how much I like those!
Cut off a 2” 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.
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.
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.
Food styling and photography by Aida Mollenkamp