Deviled Eggs with Slow Roasted Tomatoes and Pickled Red Onion

October 7, 2014 § Leave a comment

hard boiled eggs with pickled red onion

Deviled eggs are expected, if not required, by my family during the Jewish holidays. It all started because a fellow guest at many of our family friend’s holiday dinners brings the most amazing deviled eggs topped with crispy tuna. My mom and i have been known to consume well more than our fair share of those deviled eggs, and we tend to know where the platter is at all times during the evening.

separating egg whites and yolks mashed egg yolks for deviled eggs

This year, dinner was at our house, so I took a go at making deviled eggs for the break-fast buffet table. It’s hard to compete when bagels and lox are on the menu and legendary deviled eggs are everyone’s point of reference. Instead, I took them in a different direction all together. I used Greek yogurt, stirred in slow roasted tomatoes my mom had her in fridge because she’s the biggest fan of my blog (thanks mama!), and topped them with pickled red onion.

egg yolks with smoked paprika deviled egg ingredients deviled eggs with filling

The filling is packed with flavor and tang, and the pickled red onion adds a great crunch. These are great to bring to a party, or make a batch to spice up your lunch routine.

liquids for pickling red onions pickling red onion pickled red onion cooling deviled eggs close up

Deviled Eggs with Slow Roasted Tomatoes and Pickled Red Onion

  • Servings: 12 deviled eggs
  • Print

Adapted from The Kitchn; pickled red onion technique from Dinner A Love Story

Note: Fresh eggs are harder to peel; it’s best to use eggs that have been in the fridge for a few days for hard boiled eggs. Tapping the eggs on the counter and peeling them under running water works best for me.

For the eggs:

  • 6 eggs, hard boiled and peeled
  • 1 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • Juice of a lemon
  • 20 slow roasted tomatoes, cut into pieces (you can 2 tablespoons use sun-dried tomatoes as a replacement)
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon salt

For the pickled red onion:

  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 1/2 red onion, sliced into thin rings

Make the pickled red onion:

  1. Add the red wine vinegar, sugar, salt and water to a sauce pan and bring to a boil.
  2. Add the red onions and simmer for 3 minutes, then drain. Let cool.

Make the eggs:

  1. Slice the hard boiled eggs in half, scoop out the yolks, and transfer to a medium bowl.
  2. Mash the yolks with a fork.
  3. Add the Greek yogurt, olive oil, Worcestershire sauce, and lemon juice to the bowl with the yolks and stir to combine.
  4. Add the tomatoes, smoked paprika, and salt and stir.
  5. Place the egg white halves on a platter and scoop the filling into each half with a teaspoon.
  6. With kitchen scissors or a sharp knife, cut the pickled red onion into small pieces.
  7. Top each egg half with a few pieces of pickled red onion and serve.

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