Pink Beet Deviled Eggs (Print Version)
# Ingredients:
→ Brine for Beets
01 -
6 large eggs, boiled and peeled
02 -
1 teaspoon of whole peppercorns
03 -
1/2 cup of cider vinegar (apple)
04 -
A 15-ounce can of sliced beets
05 -
1 teaspoon of salt
06 -
2 tablespoons of regular white sugar
→ For the Filling
07 -
Dollop of mayo (3 tablespoons)
08 -
2 teaspoons of Dijon-style mustard
09 -
Dash of hot sauce (only if you like some heat)
10 -
A splash (1 teaspoon) of apple cider vinegar
11 -
Salt and ground black pepper to your taste
12 -
Optional toppings: dill sprigs, radish slices, chopped chives, black olive slices, or Everything Bagel seasoning
# Instructions:
01 -
Pour the juice from the can of beets into a small pot, and set aside the beets. Put vinegar, sugar, salt, and peppercorns into the pot. Warm it on medium heat while stirring until the sugar dissolves (3–5 minutes). Take it off the heat and let it sit for 20 minutes or so, until it's completely cool.
02 -
Lay the eggs in a jar or bowl, ensuring it's just big enough to hold the eggs snugly. Pour the cooled mixture over the eggs to cover them. Top off with more vinegar if needed. Seal the container and pop it into the fridge for 12 to 24 hours, depending on how pink you want the eggs.
03 -
Use a sharp knife to cut the marinated eggs in half lengthwise. Scoop the yolks gently into a bowl and mash until smooth using a fork. Fold in mayo, mustard, cider vinegar, and hot sauce (if you're using it). Add salt and pepper to fit your taste. For ultra-creamy filling, blend everything using a food processor.
04 -
Fill the egg white halves with the yolk mixture, using a spoon or a piping bag for pretty swirls. Top with your favorite garnishes like dill, radish slices, chives, or even Everything Bagel seasoning to jazz it up. They're ready to enjoy right away!