Preserved Lime Deviled Eggs

Yes, I know. Eggs are currently worth more than Bitcoin. And here I am, posting a recipe that requires six of them. I’m sorry. Truly. But hear me out—if there’s a Trader Joe’s in your life, their egg prices are still shockingly reasonable. You most likely will be limited to one carton purchase. However, you still have six more to do with what you like. Or, make a double batch of these. So grab a carton and let’s talk Preserved Lime Deviled Eggs.

Deviled eggs are the MVPs of any Spring celebration. They’re portable. They’re bite-sized. They disappear faster than your New Year’s resolutions. Plus, they don’t require utensils, plates, or even dignity if you eat them fast enough.

Now, let’s talk twist—Preserved Lime.  It’s lime slices cured in salt and their juice until they become little flavor bombs of citrusy, salty goodness. Want to make your own? It’s easy: pack sliced limes in a jar with lots of salt. Add a squeeze of juice. Let it sit for 3 weeks. That’s it. Boom—preserved lime magic.

In these Preserved Lime Deviled Eggs, chop the limes and stir them right into the yolk mixture. The result? A creamy, tangy, zippy filling that will make you rethink everything you thought you knew about deviled eggs.

Slicing and Styling

Slice the eggs horizontally, not vertically, which feels just fancy enough without tipping into “hosted by Martha” territory. Just make sure you slice off a bit at the bottom of the white part to ensure they stand up straight. For Easter vibes, twist two chive strands together and arc them across each egg like a tiny, edible basket handle. Cue the collective awws from your brunch guests.

So why serve deviled eggs at your next gathering? Because they’re easy, make-ahead, and universally loved. Plus, people get weirdly excited about them. I know this from personal experience. Add preserved lime, and you’ve just reinvented a classic.

So go on. Splurge on those eggs. Add that citrusy zing. And prepare to answer, “What is that amazing flavor?” at least fourteen times.

Print

Preserved Lime Deviled Eggs

Course Appetizer

Cuisine American

Keyword Deviled Eggs, Easter Appetizers, easter recipes, Lime Deviled Eggs, Preserved Lime

Prep Time 40 minutes

Cook Time 15 minutes

Rest Time: 15 minutes

Servings 1 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 6 eggs
• 2 tablespoons white vinegar
• 1+1/2 tablespoons mayonnaise
• 1/2 tablespoon white wine vinegar
• 2 tablespoons chopped preserved lime
• kosher salt and freshly ground black pepper
• 24 stalks scallions

Instructions

1. Add water and vinegar to a pot with at least 1 inch of water to cover the eggs.
2. Bring the water to a boil.
3. Turn off the heat and let sit for 15 minutes
4. Peel the eggs under cold water.
5. Slice the eggs in half horizontally.
6. Carefully remove the yolks. Tranfer the yolks to a bowl.
7. Cut a very thin slice off the bottoms of the egg whites.
8. Mash the yolks with a fork. Mix in the vinegar, mayonnaise, and preserved lime.
9. Season with salt and pepper to taste.
10. Load the mixture into a pastry bag.
11. Pipe the mixture into the egg whites and stand them up on a serving platter
12. Twist 2 scallion strands together, trim the ends, and arc them across each egg, tucking the ends into each side.
13. Serve.

So, do you like these Preserved Lime Deviled Eggs? Then also check out some of these other delicious recipes:

HEART BEET DEVILED EGGS

PRESERVED LEMON POTATO SALAD

PRESERVED LIME BUTTERMILK POTATOES