Deviled eggs are underrated. And also under-experimented with, considering eggs are one of the most versatile and widely-used ingredients out there. And even though we have bouts of egg-free eating, when Easter, Thanksgiving, or Christmas roll around I can't skip making a version of this tasty appetizer.
Serving Platter | Ceramic Bunnies
I also love a holiday dish that caters to the season, and with spring working its way around, a pickled beet deviled egg sounded perfect. And after one taste, it truly is. Eggs and beets go together so well, and both love vinegar. This egg is creamy, has a slight punch with a vibrant, yellow exterior (free of any artificial colorings) that serves perfectly on top of tender sprouts and edible flowers (optional, but encouraged).
Consider making a double batch, because the flavor on these is perfect, and a great partner to your ham and potato casserole. And of course we'll be pulling together and sharing more Easter favorites we've posted over the years, to help make sure you're all set with your dinner hosting plans.
I really hope you'll try this one out. It takes a little extra time, but I think you and your guests will really enjoy it. It's a great welcome to a special meal, with special people, on a holiday that means so much to so many.
Pickled Beet Deviled Eggs
6
0
minutes1
hourBoiled eggs, marinated in a brine of beets and honey, with a creamy yolk filling and fresh greens. Really well balanced and a beautiful start to your Easter meal.
Ingredients
- To marinate the eggs
6 eggs hard boiled, peeled
2 cups water
1 cup white wine vinegar or distilled
1 lemon juiced
1 tsp salt
2 tbsp honey
1 large golden beet peeled, diced
1 pinch saffron threads optional
- For the yolk filling
6 yolks from eggs above plus more if needed
1 1/2 tbsp mayo
2 tsp dijon mustard
1 tsp honey
marinating liquid as needed
- Plating & garnish
fresh chives finely sliced
clover or alfalfa sprouts optional
pea shoots optional
edible flowers optional
Directions
- Make the egg marinade
- In a medium pot, combine the vinegar, water, salt, lemon juice, honey, beets, and saffron (if using). Bring to a boil, reduce to a simmer, cover and cook for 30-45 minutes. If the liquid looks like it has reduced by more than 1/2 cup, add 1/2 cup of liquid.
- Once the beets are completely soft, add a cup of ice and stir to cool. Pour the mix into a fine mesh strainer, then push the beets through the strainer with the back of a spoon. Stir the marinade and add the eggs to it. cover and marinate overnight at least, but up to 24 hours. Too long and the whites of the eggs will split.
- Make the filling
- Remove the eggs from the marinade, rinse, and pat dry. Carefully cut each in half and scoop the yolks into a bowl. Mash with a fork as best as you can before adding the mayo, dijon mustard, and honey. Use a hand mixer to blend together until smooth. If the mix is too thick, add some of the marinating liquid, 1 tsp at a time.
- Once the consistency is right, taste the mix and adjust seasoning if necessary. Add the filling to a zip top bag and cut a small piece of the corner of the bag out. Pipe equal amounts of filling into each egg half.
- Plate
- If using sprouts and shoots, make 12 beds of greens on a platter. Place one egg half on each bed, surrounded with edible flowers. Top each egg with a sprinkle of smoked paprika and a pinch of chives. Chill in the fridge, loosely covered with plastic wrap, until ready to serve.
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