Eggs stuffed with pickled cucumbers

Votes: 3

Time: 25 min.
Complexity: easily
Quantity: 24 halves

Despite its simplicity, this appetizer is always a crowd-pleaser. Deviled eggs can be made for any occasion with a variety of egg yolk-based fillings. Ree Drummond suggests a filling in which mayonnaise, mustard, pickles, sugar, vinegar, and hot sauce are perfectly balanced to deliver a full range of flavors in a single bite. For a more elegant look, pipe the filling using a pastry bag or fill the egg whites with a teaspoon. Garnish with a pinch of paprika and you're done!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 eggs
1/4 cup mayonnaise
1 teaspoon mustard
2 tsp chopped pickled cucumbers
1 teaspoon cucumber brine
1 teaspoon of sugar
1 teaspoon of table vinegar 6%
Hot chili sauce, such as Tabasco
Paprika to sprinkle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, pickled cucumber, pickles, hot sauce, mustard, paprika

Cooking the dish according to the recipe:

Fill a large saucepan with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water. Cover and simmer for 10 minutes. Remove the eggs from the heat and place them under cold running water.
Peel the eggs, halve them, and place the yolks in a medium bowl. Add the mayonnaise, mustard, pickles, brine, sugar, vinegar, hot sauce, salt, and black pepper to taste, and mix with a fork until thoroughly combined.