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Pickled Banana-Pepper Deviled Eggs

This Pickled Banana-Pepper Deviled Eggs recipe is bursting with bold, tangy flavors and is perfect for any gathering or snack time!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Deviled Eggs, Easy, Party Food, Pickled Banana Peppers, Quick
Servings: 6 servings

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickled banana peppers chopped
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste
  • 1 tablespoon fresh parsley chopped (for garnish)
  • turkey bacon cooked and crumbled (optional for topping)

Instructions

  • Place the 6 large eggs in a single layer in a saucepan or pot. Fill with cold water to cover the eggs by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit for 10-12 minutes.
  • Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Gently crack the shells all over and peel under running water if needed. Pat the eggs dry with a paper towel.
  • Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Set the egg whites aside on a serving platter.
  • Add mayonnaise, Dijon mustard, chopped pickled banana peppers, apple cider vinegar, salt, and pepper to the bowl with the yolks. Mash everything together with a fork or use a hand mixer until smooth and creamy. Taste and adjust seasoning if necessary.
  • Spoon the yolk mixture back into the egg white halves. For a neater presentation, you can use a piping bag or a resealable plastic bag with the corner cut off to pipe the filling neatly.
  • Sprinkle the deviled eggs with freshly chopped parsley for a burst of color and freshness. If using, add crumbled cooked turkey bacon on top for extra texture and smoky flavor. Serve chilled or at room temperature.

Equipment

  • Saucepan
  • Mixing Bowl
  • Fork
  • Serving Platter
  • Piping Bag (optional)

Notes

  • Use the off-heat sitting method to avoid overcooking eggs and prevent a green yolk ring.
  • Peel eggs after cooling completely in ice water for easier shell removal.
  • Add fillings gradually to achieve the perfect creamy consistency without overfilling.
  • Try variations like adding hot sauce for heat or cheese for a cheesy twist.
  • Store deviled eggs in an airtight container in the refrigerator and add crispy toppings just before serving.