New York-based writer Jennifer Nalewicki, a former Texan, delves into the sweet-hot secrets of Fickle Pickles, a family-owned company based in Boerne. Fickle Pickles owner Lisa Obriotti, the daughter of the recipe’s inventor, Billie Shaw, says that the pickles are great in recipes such as tuna salad and deviled eggs. Here, she generously shares her deviled egg recipe.
Fickle Pickled Deviled Eggs
First, hard-boil a dozen large eggs, cool, and peel.
Cut eggs in half lengthwise. Remove the yolks carefully, and place in a bowl.
Crush the yolks, then add 2 tablespoons Fickle Pickle brine, 1 tablespoon mayonnaise, and 1 teaspoon white vinegar.
Season to taste with salt, pepper, paprika, and dry mustard.
Add 8 slices of finely chopped Fickle Pickles, plus ¼ finely chopped onion.
Put filling back into the whites with a spoon or pastry tube.
Garnish with paprika.