Blackberry Pickled Deviled Eggs

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 24 deviled eggs
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1 1//2 cups distilled vinegar

1 tablespoon minced garlic

1 tablespoon kosher salt

1 tablespoon pickling spice

1 1/2 teaspoons sugar

2 bay leaves

2 cups blackberries

1 jalapeno, halved

12 hard-boiled eggs, cooled and peeled

2/3 cup mayonnaise

2 teaspoons Dijon mustard

2 teaspoons brine from jarred capers

2 teaspoons fresh lemon juice

1 teaspoon kosher salt

Dash of hot sauce, such as Tabasco

1/4 cup chopped fresh chives, for sprinkling

Paprika or gochugaru (Korean red chile flakes), for sprinkling


  1. Combine the vinegar, garlic, salt, pickling spice, sugar, bay leaves, blackberries, jalapeno and 2 cups water in a large pot. Bring to a boil over medium-high heat for 5 minutes. Remove from the heat.
  2. Smash the blackberries with a potato masher until they are broken down.
  3. Cut the eggs in half lengthwise, remove the yolks and set aside. Place the whites in a medium bowl.
  4. Strain the pickling liquid through a fine-mesh sieve into the bowl, submerging the egg whites. Refrigerate for up to 1 hour to overnight.
  5. Transfer the reserved egg yolks to a food processor. Add the mayonnaise, mustard, caper brine, lemon juice, salt and hot sauce; process until smooth.
  6. Remove the egg whites from the pickling liquid and pat dry. Spoon or pipe the deviled egg filling into each pickled egg white half (see Cook's Note). Sprinkle with the chopped chives and paprika. Serve right away or refrigerate for up to 2 hours.

Cook’s Note

The blackberries are a natural way to dye eggs without food coloring. You could swap blueberries, turmeric or red onion peels for the blackberries. To pipe the filling, use a pastry bag or resealable plastic bag with a corner snipped.

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