Pickled Deviled Eggs with Almonds

Pickled Deviled Eggs with Almonds
  • Yield: 24 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 12 Mins.
  • Instead of tons of mayonnaise, mix a smaller amount of mayo with almonds and whipped cream—lighter, more flavorful richening agents for this wildly popular snack. The fluffy filling is a great texture that plays so beautifully with the flavor of the beet and the crunch and richness of the almonds. The temptation is to serve this popular appetizer alongside a bowl of chips or some pita squares or crackers. That’s what the almonds are for; they offer that satisfying crunch we look for to accompany this pillowy yolk mix. The toasty flavor of the almonds is fantastic with the eggs.


  • 12 large eggs
  • 2-3 cups beet juice
  • 1/4 to 1/2 cup mayonnaise
  • 1 teaspoon Tobasco® red pepper sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire
  • 1/2 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • kosher salt
  • 1/3 cup heavy cream
  • 2 scallions, trimmed, cut into thin rounds - for food safety, gently rub produce under cold running water
  • 1/2 cup Fisher® Sliced Almonds, toasted


  1. Cook the eggs: Place the eggs into a saucepan that is large enough to hold them in a single layer. Top with cold water until the eggs are submerged and there is 1-inch of water above them. Heat over medium-high heat. When the water comes to a rolling boil, remove the pot from the heat, cover and let sit for 12 minutes. Put the eggs in a bowl of ice water to cool before peeling. Slice the eggs in half lengthwise and set aside.
  2. Peel and pickle the egg whites: Gently crack the egg shell on a flat surface for easier peeling. Peel and halve the eggs lengthwise. Remove the yolks and set aside. Submerge the egg whites, cavity side down, in the beet juice and refrigerate for 30 minutes and up to 4 hours.
  3. Make the filling: Press the yolks through a mesh strainer into a bowl. In a medium bowl, use a whisk to blend the egg yolks with ¼ cup mayonnaise, Tabasco, mustard, Worcestershire, paprika and lemon juice. The mixture should be thick, but if it is too thick, add more mayonnaise 1 tablespoon at a time until it reaches a desirable consistency. Season with salt to taste.
  4. Finish the dish: In a separate bowl, whip the cream until it makes medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mix. Fill a pastry bag with a fluted tip with the yolks. 
  5. Plate: Drain the egg whites of the beet juice on a paper towel and arrange, cavity side up, on a serving platter. Sprinkle the crevices with about half of the almonds. Fill the crevices with the yolk mix. Top with scallions and remaining almonds. 

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