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Grilled Deviled Eggs with Pickled Red Onions and Chives Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Description

These Grilled Deviled Eggs are a smoky twist on a classic appetizer. Hard-cooked eggs are halved, their yolks blended with creamy mayonnaise, tangy Dijon mustard, and spicy hot sauce to create a smooth filling. The egg whites are brushed with oil and briefly grilled for charred marks and added flavor. Topped with pickled red onions and fresh chives, these deviled eggs offer a delightful combination of creamy, smoky, and tangy flavors perfect for gatherings or a tasty snack.

Ingredients

Scale

Eggs and Filling

  • 12 hard‑cooked eggs, peeled and halved
  • 6 Tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1½ tsp hot sauce
  • ¾ tsp kosher salt
  • ¼ tsp black pepper (plus extra for garnish)

For Grilling and Topping

  • 2 tsp vegetable oil
  • Pickled red onions (for topping)
  • Chopped fresh chives (for garnish)

Instructions

  1. Preheat the Grill: Preheat your grill to medium-high heat, approximately 400–450 °F, to prepare for grilling the egg whites.
  2. Prepare the Filling: Carefully separate the yolks from the egg whites. Mash the yolks in a bowl and mix them thoroughly with mayonnaise, Dijon mustard, hot sauce, kosher salt, and black pepper until you achieve a smooth, creamy consistency. Chill this mixture to allow flavors to meld.
  3. Grill the Egg Whites: Brush the cut sides of the egg whites with vegetable oil to prevent sticking. Place them cut-side down on the hot grill and cook in batches for about 1 minute, allowing char marks to form – this imparts a smoky flavor and appealing presentation.
  4. Assemble the Deviled Eggs: Using a piping bag or spoon, fill the grilled egg whites with the chilled yolk mixture, evenly distributing the creamy filling.
  5. Add Toppings: Garnish each filled egg with pickled red onions and chopped fresh chives. Finish with a light dash of black pepper to enhance the flavor.
  6. Serve: Serve the grilled deviled eggs immediately to enjoy the contrast of smoky grilled whites and cool, creamy filling.

Notes

  • Use fresh eggs for best results and easy peeling.
  • Adjust hot sauce quantity based on your preferred spice level.
  • Pickled red onions add a tangy crunch that complements the creamy filling; omit or substitute if preferred.
  • Serve immediately after assembling to keep the grilled texture crisp.
  • Can be prepared ahead by cooking and peeling eggs in advance, but grill and assemble just before serving.

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