BEET JUICE-PICKLED DEVILED EGGS
TheKitchn w/small adjustments. A small test batch was prepared using three eggs. *I placed the hard boiled eggs into a Mason jar first then poured all the liquid from a 14-16 ounce can of diced beets into the jar followed by the apple cider and only added enough to completely cover the eggs.
Provided by C G
Categories Other Appetizers
Time 15m
Number Of Ingredients 13
Steps:
- 1. Hard boil your eggs and remove the shells. Set the eggs aside to cool.
- 2. BRINE: Pour the juice from a can of beets into a large mason jar or non-reactive bowl. Add cider vinegar, sugar, peppercorns, and salt-enough to cover. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I brined the eggs for 24 hours.
- 3. FILLING: When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the Dijon mustard, mayonnaise, curry powder and olive oil. Mix and mash until smooth. Add a little bit of milk or cream to the mixture for extra creaminess. Salt and pepper to taste.
- 4. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink egg cavities. Garnish with chopped herb and season with salt and pepper.
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Zake Dagger
[email protected]These eggs were a bit bland for my taste. I think I would have preferred them with more spices.
Beniedick Natividad (Bench)
[email protected]I've made these eggs several times now and they're always a hit! They're so easy to make and they always turn out perfect.
Kingsley Moasa
[email protected]These eggs were very good, but I thought they were a bit too salty. I would recommend using less salt next time.
Antonio Jones
[email protected]I made these eggs for a party and they were a huge hit! Everyone loved the unique flavor and the beautiful color.
Mustakim Billa
[email protected]These eggs were a bit too vinegary for my taste. I think I would have preferred them with less vinegar.
Starbowy Rick Robinson
[email protected]These eggs were so easy to make and they turned out so beautiful! I love the pop of color from the beet juice.
Edward Mphahlele
[email protected]I'm not a fan of deviled eggs, but I thought I'd give this recipe a try. I was pleasantly surprised! The beet juice gave the eggs a nice flavor and the filling was very creamy.
shawon ahammed
[email protected]I made these eggs for a picnic and they were a big hit! They were easy to make and transport, and they stayed fresh all day.
Waqas 171
[email protected]These eggs were delicious! I loved the combination of the sweet beet juice and the savory filling. I also liked the pop of color that the beets added.
Bentley Kessloff
[email protected]These eggs were a bit too sweet for my taste. I think I would have preferred them with less beet juice. However, they were still very good and I would definitely make them again.
puppy lover
[email protected]I'm not a huge fan of beets, but I thought I'd give this recipe a try. I was pleasantly surprised! The beet juice didn't overpower the eggs, and it gave them a nice pink color. I also liked the addition of dill and mustard.
Ibrahim Yahaya
[email protected]These eggs were easy to make and turned out great! I used golden beets, which gave them a beautiful golden color. I also added a bit of horseradish to the filling for a little extra kick. Yum!
Loloma Grace
[email protected]I love deviled eggs, and this recipe is a fun and unique twist on the classic. The beet juice adds a beautiful color and a slightly sweet flavor. I also love the addition of dill. It gives the eggs a nice fresh flavor.
Jemberu Oumar
[email protected]These pickled deviled eggs were a hit at my last party! The beet juice gave them a beautiful pink color and a slightly sweet flavor. I will definitely be making these again.