Pickled Pepperoncini Deviled Eggs: A Festive Twist on a Classic
Whether you’re preparing for a holiday gathering or a casual brunch, deviled eggs always steal the spotlight. This recipe takes a zesty spin on the classic, combining creamy avocado and tangy pickled pepperoncini for a unique twist. These deviled eggs are dressed up to resemble little Christmas trees, making them a delightful addition to any festive spread.
Recipe: Pickled Pepperoncini Deviled Eggs
Ingredients:
- 6 hard-boiled large eggs
- 1 jar (16 ounces) garlic and dill pepperoncini
- 1 medium ripe avocado, peeled and pitted
- 1 tablespoon minced fresh cilantro, divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon minced sweet red pepper
- 1/4 teaspoon chili powder
Directions:
- Prepare the Eggs
Slice each egg in half lengthwise, carefully removing the yolks and placing them in a mixing bowl. Set aside the egg whites on a serving platter. - Create the Filling
Mash the yolks with a fork until crumbly. To add a burst of tangy flavor, mix in 1 teaspoon of minced garlic from the pepperoncini jar and 2 teaspoons of the pickling juice. Then, add 3 tablespoons of minced pepperoncini and the avocado. Mash thoroughly until the mixture is smooth and creamy. - Season the Mixture
Stir in 2 teaspoons of the cilantro, salt, and pepper, ensuring the mixture is evenly combined and well-seasoned. - Pipe the Filling
For a festive presentation, spoon the avocado filling into a pastry bag fitted with a medium star tip (or use a food-safe plastic bag with a corner cut off). Pipe the mixture into each egg white, creating a swirl that resembles a small tree. - Garnish and Serve
Add the finishing touches by sprinkling minced red pepper, chili powder, and the remaining cilantro over each egg. Cut a large pepperoncini open, remove the seeds, and slice it into 12 small diamond shapes to place on top of each “tree” as a decorative accent.
Cover and refrigerate until serving.
Quick Tips:
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: Makes 12 servings (1 egg half per serving)
- Calories: Approximately 85 kcal per egg half
These Pickled Pepperoncini Deviled Eggs not only elevate the traditional recipe with a delightful tang but also bring holiday charm to your table with their festive tree-like design. The pickled pepperoncini, cilantro, and avocado create a flavor profile that’s both refreshing and indulgent. Enjoy these savory treats as a perfect conversation starter at your next gathering!
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Pickled Pepperoncini Deviled Eggs
- Total Time: 15 minutes
- Yield: 12 1x
Description
These Pickled Pepperoncini Deviled Eggs bring a festive twist to your holiday gatherings. Shaped to resemble mini Christmas trees, they combine creamy avocado, tangy pepperoncini, and aromatic garlic to create an appetizer that is both visually striking and deliciously flavorful. Each bite delivers a perfect balance of creaminess and zest, making it an unforgettable addition to your holiday spread.
Ingredients
6 hard-boiled large eggs
1 jar (16 ounces) garlic and dill pepperoncini
1 medium ripe avocado, peeled and pitted
1 tablespoon minced fresh cilantro, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced sweet red pepper
1/4 teaspoon chili powder
Instructions
Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks in a bowl.
Add 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice to the yolks. Stir in 3 tablespoons minced pepperoncini and the avocado; mash with a fork until smooth.
Mix in 2 teaspoons of the cilantro, salt, and pepper until well combined.
Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to the bag.
Pipe the mixture into the egg whites, swirling upward to resemble Christmas trees.
Garnish with minced red pepper, chili powder, and the remaining cilantro.
Cut open and seed one large pepperoncini; slice into 12 small diamond shapes to top each “tree.”
Cover and refrigerate until serving. Save any extra pepperoncini for another use.
- Prep Time: 15 minutes
Nutrition
- Calories: 85