Description
A delicious twist on traditional deviled eggs, enhanced with the vibrant color and flavor of pickled beets.
Ingredients
Scale
- 6 hard boiled eggs, peeled and halved
- 3 tablespoons mayonnaise, regular or light
- 11/2 teaspoon Dijon mustard
- 11/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Paprika, for garnish
- 2 medium beets, peeled and sliced
- 3 cups water
- 1 cup apple cider vinegar
- 11/2 teaspoon kosher salt
Instructions
- Prepare the Eggs: Start by boiling the eggs in a pot until they are hard boiled. This will take about 10 minutes to achieve that solid center. Once cooked, transfer the eggs to an ice bath to stop the cooking process, preventing a green ring around the yolk.
- Pickle the Beets: In a pot, combine 1 cup apple cider vinegar, 3 cups water, and 11/2 teaspoon kosher salt. Heat this mixture on the stove until the salt dissolves and it smells tangy. The mixture should be hot before adding the beets.
- Slice & Soak: Slice the beets into bite-sized pieces and add them to the pickling mixture. Allow them to soak for about 1 hour, ensuring they absorb all the flavor and color.
- Slice the Eggs: Carefully peel the cooled eggs. Use a sharp knife to slice each egg in half lengthwise. If the eggs are not peeling nicely, rinse them under cool water to help loosen the shells.
- Make the Filling: Scoop the yolks into a bowl and mix them with 3 tablespoons mayonnaise, 11/2 teaspoon Dijon mustard, and a pinch of salt. Aim for a creamy and smooth consistency. If the filling seems too runny, adding an extra yolk will help thicken it.
- Combine with Beets: Fold in smaller pieces of the pickled beets into the yolk mixture for both flavor and color. Avoid overmixing to retain texture.
- Fill the Eggs: Use a spoon or piping bag to fill the egg whites with the yolk mixture, taking care not to overfill.
- Chill Before Serving: Refrigerate the filled deviled eggs for at least 1 hour before serving. This will allow the flavors to meld and the filling to firm up, giving the eggs a beautiful pink hue.
Notes
- Storage Tips: Store assembled eggs (without garnish) in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: For desired color intensity in the egg whites, ensure they are fully submerged in the beet mixture and chill for a minimum of 3 hours. For more flavor in the filling, consider adding ingredients like avocado or bacon bits. If your filling is too runny, try adding another yolk or reducing the mayonnaise.
- Reheating Instructions: These eggs are served cold, so no reheating is necessary.
- Serving Suggestions: Serve these colorful deviled eggs on a vibrant platter for a festive presentation. Pair them with fresh vegetables or alongside various dips for a complete appetizer spread.
- Recipe Variations: For creaminess, you can add avocado to the yolk mixture. For a smoky flavor, incorporate bacon bits. If you prefer a lighter filling, substitute Greek yogurt for the mayonnaise.
- Ingredient Notes: Choose fresh beets for the best color and flavor. If you cannot find them, pickled beets can be used instead. Ensure eggs are of good size for optimal filling.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 73
- Sugar: 1g
- Sodium: 266mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 95mg