I love eggs, in just about every form. This time of year you may find yourself with an excess of hard-cooked eggs. If this is the case, I urge you to try these pretty, pink, pickled, deviled eggs. They are so lovely on an appetizer or snack tray.You need only allow a day or so for the eggs to take on the color of the beet-pickling brine, but the longer you let them sit, the more pickled and pink they will become. The brine is quickly assembled using purchased pickled beets, brown sugar, cider vinegar, and peppercorns. When the pickling process is complete, you prepare the deviled eggs in the usual manner (I have a little tweak that ensures a perfectly rich and smooth filling). Present your deviled eggs on a platter, surrounded by fresh green herbs, and wait for the compliments.
I don’t think it’s necessary to use a piping bag and fancy tip if you’re only doing a few eggs. You may want to use that approach for a larger quantity though, as it makes the filling process go more quickly. Keep your filled eggs chilled until serving time and use any leftovers within a day or two. Enjoy!
Beet-Pickled Deviled Eggs
- 6 large eggs
- 1 16- ounce can or jar pickled beets
- 3/4 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1 tablespoon whole peppercorns (use black or pink peppercorns)
- 1 teaspoon Kosher salt
- 1 -2 tablespoons mayonnaise (I use Duke's because it is not sweet)
- 1 teaspoon Dijon mustard
- A splash of fresh lemon juice
- 2 tablespoons softened , unsalted butter
- Kosher salt , and freshly ground pepper, to taste
- Fresh green herbs , such as parsley or mint, for garnish
Hard cook the eggs and remove the shells. Set aside. (I find that steaming the eggs over rapidly simmering water, for 12 minutes, yields a perfectly hard-cooked result).
To make the brine, pour the pickled beets into a large mason jar or deep narrow bowl. Add the cider vinegar, sugar, peppercorns, and salt. Stir to dissolve the sugar and salt. Carefully lower the cooked and peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 2 to 3 days. The longer the eggs remain in the brine, the more pickled and pink they will become. Usually an overnight rest is sufficient.
When ready to serve, remove the eggs from the brine and pat dry with paper towels. Cut each in half and scoop the yolks into a small mixing bowl. Add the mayonnaise, mustard, lemon juice, and butter. Mash together until smooth. Taste and adjust the seasoning for acid, salt, and pepper. Using a spoon, or a piping bag with a star tip, fill the eggs with the mixture. Arrange on a platter, with several stems of fresh, green herbs, for garnish. *Use the pickled beets from the brine for a relish tray or chop them and add to a salad.*