Beet Pickled Deviled Eggs: A Colorful Twist on a Classic
Deviled eggs are a timeless classic, perfect for potlucks, holidays, and even a simple snack. But if you’re looking to elevate your deviled egg game, look no further than this recipe for beet pickled deviled eggs. The vibrant color and subtly sweet and tangy flavor of pickled beets transform ordinary deviled eggs into a stunning and irresistible appetizer.
This recipe combines the creamy richness of traditional deviled eggs with the earthy sweetness and beautiful pink hue of pickled beets. The pickling process infuses the eggs with a delightful tanginess, making them even more flavorful and addictive. Prepare to wow your guests with this unique and flavorful twist on a beloved classic!
## Why Beet Pickled Deviled Eggs?
* **Visually Stunning:** The naturally bright pink color imparted by the beet pickling process makes these deviled eggs a showstopper on any table.
* **Unique Flavor Profile:** The subtle sweetness and tanginess of the beets perfectly complement the creamy richness of the egg yolks, creating a balanced and flavorful bite.
* **Elevated Classic:** This recipe takes a familiar appetizer and elevates it to something special and memorable.
* **Perfect for Any Occasion:** Whether you’re hosting a holiday gathering, a potluck, or a simple brunch, beet pickled deviled eggs are sure to impress.
* **Relatively Easy to Make:** While the pickling process requires some time, the actual preparation of the deviled eggs is quick and easy.
## Ingredients You’ll Need
**For the Pickled Eggs:**
* 12 large eggs
* 1 (15-ounce) can sliced beets, drained (reserve the beet juice!)
* 1 cup white vinegar
* 1 cup water
* 1/2 cup granulated sugar
* 1 tablespoon kosher salt
* 1 teaspoon black peppercorns
* 1 bay leaf
* 1/2 teaspoon mustard seeds (optional)
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
**For the Deviled Egg Filling:**
* 6 hard-boiled and pickled eggs (from above), yolks removed
* 1/4 cup mayonnaise
* 2 tablespoons Dijon mustard
* 1 tablespoon beet pickling liquid (from above)
* 1 tablespoon finely chopped fresh dill (or chives)
* Salt and freshly ground black pepper, to taste
* Paprika, for garnish (optional)
* Fresh dill sprigs, for garnish (optional)
## Equipment Needed
* Large saucepan
* Glass jar or container with a lid (large enough to hold the eggs)
* Slotted spoon
* Mixing bowl
* Fork or potato masher
* Piping bag and tip (optional, for a professional look)
## Step-by-Step Instructions
### Part 1: Pickling the Eggs
1. **Hard-Boil the Eggs:** Place the eggs in a large saucepan and cover with cold water. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover, and let the eggs sit for 12 minutes. This ensures perfectly cooked yolks without a green ring.
2. **Cool the Eggs:** After 12 minutes, immediately drain the hot water and run the eggs under cold water until they are cool enough to handle. Gently tap the eggs all over to crack the shells, then peel them under running water. This helps the shells come off easily.
3. **Prepare the Pickling Brine:** In the same saucepan, combine the beet juice (reserved from the canned beets), white vinegar, water, sugar, salt, peppercorns, bay leaf, mustard seeds (if using), and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
4. **Add the Eggs to the Brine:** Gently place the peeled, hard-boiled eggs into the boiling pickling brine. Reduce the heat to low, cover the saucepan, and simmer for 10-15 minutes. This allows the eggs to absorb the beet flavor and color. For a more intense color and flavor, you can simmer them for a longer period, up to 30 minutes, but be careful not to overcook them, as this can make the egg whites tough.
5. **Transfer to a Jar:** Remove the saucepan from the heat and let the eggs cool in the brine for about 30 minutes. Then, using a slotted spoon, carefully transfer the eggs to a clean glass jar or container. Pour the pickling brine over the eggs, making sure they are fully submerged. Add the drained beet slices to the jar as well. This will intensify the color and beet flavor. Discard the bay leaf.
6. **Refrigerate:** Seal the jar or container and refrigerate for at least 24 hours, or preferably 48 hours, to allow the eggs to fully pickle. The longer they sit, the more flavorful and colorful they will become. You can store the pickled eggs in the refrigerator for up to a week.
### Part 2: Making the Deviled Egg Filling
1. **Prepare the Eggs:** Remove 6 of the pickled eggs from the jar. Gently slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Reserve the egg white halves.
2. **Mash the Yolks:** Use a fork or potato masher to mash the egg yolks until they are smooth and creamy.
3. **Add the Remaining Ingredients:** Add the mayonnaise, Dijon mustard, beet pickling liquid, and chopped fresh dill (or chives) to the mashed egg yolks. Mix well until all ingredients are fully incorporated and the filling is smooth and creamy. Adjust the amount of mayonnaise to achieve your desired consistency.
4. **Season to Taste:** Season the deviled egg filling with salt and freshly ground black pepper to taste. Remember that the pickled eggs are already salty and tangy, so start with a small amount of seasoning and adjust as needed.
### Part 3: Assembling the Deviled Eggs
1. **Fill the Egg Whites:** There are several ways to fill the egg whites. You can use a spoon to carefully fill each egg white half with the deviled egg filling. For a more elegant presentation, you can transfer the filling to a piping bag fitted with a decorative tip. Pipe the filling into each egg white half, creating a swirl or rosette pattern.
2. **Garnish:** Garnish the beet pickled deviled eggs with a sprinkle of paprika and a small sprig of fresh dill. These simple garnishes add a pop of color and visual appeal.
3. **Chill:** Cover the assembled deviled eggs and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the filling to firm up slightly.
## Tips and Variations
* **Use Fresh Beets:** While canned beets are convenient, you can also use fresh beets for this recipe. Roast or boil the beets until tender, then peel and slice them. Use the beet cooking liquid for the pickling brine. This will give you a more intense beet flavor.
* **Add a Kick:** For a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce to the deviled egg filling.
* **Cream Cheese:** For a creamier filling, add 2-3 tablespoons of softened cream cheese to the yolk mixture.
* **Avocado:** For a healthier twist, substitute some of the mayonnaise with mashed avocado. This will add a creamy texture and healthy fats.
* **Horseradish:** A teaspoon of prepared horseradish can add a zesty bite to the filling.
* **Different Herbs:** Experiment with different herbs like parsley, chives, or tarragon to customize the flavor of the filling.
* **Spice it Up:** Add a dash of smoked paprika to the filling for a smoky flavor.
* **Make it Vegan:** Substitute the eggs with firm tofu for a vegan alternative. Press the tofu to remove excess water, then crumble it and use it in the pickling brine. Mash the pickled tofu and use it to create a vegan deviled “egg” filling with vegan mayonnaise and other seasonings.
* **Pickling Time:** Don’t rush the pickling process! The longer the eggs sit in the brine, the more flavorful and colorful they will become. Aim for at least 24 hours, but 48 hours is even better.
* **Brine Variations:** Experiment with different spices and herbs in the pickling brine to create your own unique flavor profile. Try adding garlic cloves, star anise, or coriander seeds.
* **Serving Suggestions:** Serve these beet pickled deviled eggs as an appetizer, a side dish, or a snack. They are perfect for parties, picnics, and holiday gatherings. They also pair well with salads, sandwiches, and other light meals.
## Storage Instructions
* **Pickled Eggs:** Store the pickled eggs in the refrigerator in an airtight container, submerged in the pickling brine, for up to one week.
* **Deviled Eggs:** Store the assembled deviled eggs in the refrigerator in an airtight container for up to 2 days. Keep in mind that the egg whites may become slightly watery over time.
## Nutritional Information (Approximate, per egg)
* Calories: 80-100
* Protein: 6-8 grams
* Fat: 6-8 grams
* Carbohydrates: 1-2 grams
*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*
## Serving Suggestions
Beet pickled deviled eggs are incredibly versatile and can be served in various ways:
* **Appetizer:** Arrange the deviled eggs on a platter and serve as an appetizer at your next party or gathering. Garnish with fresh herbs for an elegant presentation.
* **Side Dish:** Serve the deviled eggs as a side dish alongside salads, sandwiches, or other light meals.
* **Snack:** Enjoy a few deviled eggs as a protein-packed and flavorful snack.
* **Potluck Contribution:** Bring a batch of beet pickled deviled eggs to your next potluck and impress your friends and family with this unique and colorful dish.
* **Holiday Table:** Add these deviled eggs to your Easter or Thanksgiving table for a festive and eye-catching addition.
## Conclusion
Beet pickled deviled eggs are a delicious and visually stunning twist on a classic appetizer. The combination of creamy egg yolks, tangy pickled beets, and fresh herbs creates a flavor explosion that is sure to delight your taste buds. With their vibrant pink color and unique flavor, these deviled eggs are guaranteed to be a hit at your next gathering. So, gather your ingredients, follow the simple steps, and prepare to impress your friends and family with this unforgettable recipe!
Enjoy experimenting with different variations and flavors to create your own signature beet pickled deviled eggs. Happy cooking!