Calling all pickled beet lovers. Are you a fan of deviled eggs and love the taste of pickled beets? Well then you’re in luck. Today is the day we marry these two and bring forth the pickled deviled egg.
Yes, I know it sounds crazy but I’m always up for playing with my food. The fun part is transforming a plain old white egg into something beautiful, bright and the best part, edible.
At first, these deviled eggs might have your guests questioning if you’re in your right mind, but after they’ve tasted these brightly flavored eggs they’ll be asking, ‘Whats your secret?’
Don’t get me wrong this one isn’t for everyone, including my husband, but I know there are some of you out there that are willing to turn things up when it comes to being in the kitchen. Nothing truly compares to the classic paprika dusted deviled egg however if I had to recommend giving the classic ones a twist pickling in beet juice would have to be the way to go.
If you’re looking for subtlety when it comes to sourness don’t leave the eggs in the brine for more than one hour. Doing so will give the eggs the brightly colored outside edge but won’t make you pucker up when it’s time for tasting. If you’re a diehard fan then leaving the eggs in the brine longer will give you that intense pickled flavor. Also be sure not to wear your Sunday’s best when handling the beets, beet juice will stain you, your clothes and the counter if you’re not careful.
Pickled Deviled Eggs
Serves: 4-6
Ingredients:
6 hardboiled eggs, peeled
2 cups water
3 small beets, washed and sliced
1 cup distilled vinegar
2 teaspoons sugar
1 bay leaf
1 tablespoon pink peppercorns
For the filling:
2 tablespoons mayonaise
2 teaspoons dijon mustard
2 tablespoons finely chopped celery
Salt & Pepper
Parsley or chives for garnish
• In a medium saucepan combine the water, vinegar, beet slices, bay leaf, peppercorns and sugar. Bring to a boil, stirring to dissolve the sugar. Turn the heat down low and let simmer for 10 minutes. Remove the saucepan from the heat and allow to cool room temperature.
• Strain the liquid from the saucepan, removing the beets and peppercorns. Place the eggs and the liquid in a large mason jar. If the eggs are not staying submerged place a fews beet slice on top to hold them down.
• Refrigerate for at least 1 hour.
• After the eggs have brined, remove the eggs from the liquid and pat dry. Slice the eggs in half and carefully remove the yolk, reserving in a separate bowl.
• Using a fork stir in the mayonnaise, dijon mustard and celery into the yolks, breaking up the yolks until the mixture is smooth. Add salt and pepper to taste.
• Pipe or spoon the filling into the egg halves and garnish with parsley or chives. Serve immediately.
