Imagine biting into a deviled egg that's not just delicious, but absolutely stunning - a shocking pink exterior that transforms the classic appetizer into a conversation-starting work of art! These Beet Pickled Deviled Eggs are more than just a recipe; they're a culinary adventure that will make your taste buds dance and your guests marvel at your kitchen creativity. Prepare to elevate your appetizer game with this jaw-dropping twist on a beloved classic that's as Instagram-worthy as it is mouthwatering!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 eggs
Ingredients
- 6 hard-boiled eggs
- 1 cup beet juice
- 1 tablespoon vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- Chives for garnish
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes, depending on your desired level of doneness.
- After the time has elapsed, carefully transfer the eggs to a bowl of ice water to stop the cooking process. Allow them to cool for at least 5 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel them under running water to make the peeling easier. Set the peeled eggs aside.
- In a mixing bowl, combine the beet juice and vinegar. Submerge the peeled eggs in the mixture, ensuring they are fully covered. Allow the eggs to pickle in the beet juice for at least 15 minutes for optimal color and flavor.
- After the eggs have pickled, remove them from the beet juice and slice them in half lengthwise. Carefully scoop out the yolks into a separate bowl, placing the egg whites on a serving platter.
- To the bowl with the yolks, add the mayonnaise, mustard, salt, and pepper. Mix until smooth and creamy, adjusting seasoning to taste.
- Using a spoon or piping bag, fill the hollowed-out egg whites with the yolk mixture, creating a generous mound.
- For garnish, finely chop the chives and sprinkle them on top of the filled deviled eggs for a pop of color and flavor.
- Serve the beet pickled deviled eggs chilled or at room temperature, and enjoy this vibrant twist on a classic dish!
Tips
- Use fresh, room temperature eggs for the most even cooking and easiest peeling.
- For the most vibrant color, let eggs pickle in beet juice for at least 30 minutes, or up to 2 hours.
- Create ultra-smooth yolk filling by pushing the cooked yolks through a fine mesh strainer before mixing.
- Use a piping bag for perfectly uniform and professional-looking deviled egg filling.
- Choose organic beet juice for the most intense and natural color.
- Chill the eggs before serving to help the filling set and enhance the flavor.
- Experiment with different garnishes like smoked paprika or micro herbs for added complexity.
- If you prefer a less intense beet flavor, dilute the beet juice with a bit of water.
Nutrition Facts
Calories: 49kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 93mg
