Beet Pickled Deviled Eggs
An updated classic appetizer! Dyed with a vibrant beet brine, these eggs bring a pop of colour to the table.
My elegant version of deviled eggs contains fresh garden chives, a dab of Dijon and a generous spoonful of crème fraîche. There’s also a secret ingredient: pickle juice! You are going to love this one.
I tend to always make this beloved appetizer in spring, inspired by my herb garden returning to life. Mild chives pair ideally with eggs, complementing, not overpowering.
Beet pickled deviled eggs are a delightful springtime appetizer, thanks to their pretty blush exterior. They make the perfect accompaniment to an afternoon tea party, brunch or backyard barbecue. Read on for the recipe, my tips for hard boiled eggs and do-ahead directions.
DIY Deviled Eggs
I’m delighted that deviled eggs are making a comeback. They are good retro fun and always get devoured at my gatherings. No longer chalky, over seasoned and rubbery; we have perfected this party bite!
Dyed pink with a quick beet brine, these eggs bring a pop of colour to the table. Of course, you don’t have to dye these pink or pickle them at all, if that is not your thing.
Classic Deviled Eggs
Hard boil your eggs and skip straight to the second step of the recipe: Make Deviled Eggs. Proceed as usual.
Variations for Filling
The cookbook Budmo! Recipes from a Ukrainian Kitchen inspired these beet pickled deviled eggs. Authored by Anna Voloshyna (and recently featured in my cookbook club) it’s a book that I have found to be endlessly inspiring and a fantastic resource for Eastern European cooking and baking.
Anna flavours her deviled eggs with freshly grated horseradish. Another excellent pairing with eggs, this condiment brings the heat.
I prefer to use crème fraîche instead of mayonnaise, but use what you have.
Other popular deviled egg flavourings include:
- Anchovy, paste or chopped
- Curry powder or curried mustard!
- Capers, lemon and parsley
- Guacamole Deviled Eggs
- Smoky Bacon
- Kimchi
Tips for Making Hard Boiled Eggs
Make perfect hard boiled eggs every time with this method:
- Place eggs in a pot with plenty of room
- Top with cool water and cover by at least 1 inch.
- Bring the water to a boil.
- Boil hard for one minute.
- Cover the pot, remove from heat. Let sit for 9 minutes.
- Prepare a bowl of ice water
- After 9 minutes, scoop out the eggs and plunge into the ice bath
- Cool eggs for a few minutes, then peel. Don’t leave them sitting in the water.
Deviled Eggs to Go
For summer picnics and backyard pot-lucks, here’s how to prep these eggs ahead of time and take them to go.
- Transfer the filling in a small resealable bag and close it tightly.
- Place hollowed out egg whites in a lidded container so they cannot be squished.
- Store up to 24 hours in the fridge.
- Transport eggs with an ice pack, keeping them as cold as possible.
- Assemble and garnish on site. Enjoy at once.
Beet Pickled Deviled Eggs
Lightly pickled in a spiced brine, these eggs are delightfully tangy. A creamy filling balances out the appetizer, and fresh herbs transforms the eggs into a perfect bite. Serve them at your next happy hour gathering or pack them up for a picnic.
Beet Pickled Deviled Eggs
Ingredients
For the brine
- 1 medium raw beet sliced
- 1/2 cup distilled white vinegar
- 2 cups water
- 2 Tablespoons granulated sugar
- 1 clove garlic
- 2 teaspoons Kosher salt or pickling salt
- 1/2 teaspoon whole black peppercorn
For the Deviled Eggs
- 9 large eggs
- 2 Tablespoons crème fraîche or sour cream
- 1 Tablespoon mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon freshly-squeezed lemon juice
- 1 teaspoon dill pickle juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon chopped chives
- fresh dill or chives to garnish (optional)
Instructions
Make the brine
- In a medium pot, combine all of the ingredients for the brine. Bring to a boil over medium-high heat, then lower the heat and simmer for 5 minutes.
- Remove the pot from heat and cool the brine completely. Strain into a quart mason jar or container with a lid. Your brine is now ready to pickle the eggs.
Boil and Brine the Eggs
- In a medium pot, gently place 9 eggs. Cover with cool water, then place over medium-high heat.
- Bring eggs to a boil and boil hard for ONE minute. Cover, remove from heat and set a timer for 9 minutes. Meanwhile, prepare a large ice bath in a bowl nearby.
- When 9 minutes is up, use a slotted spoon or spider to transfer the eggs into the ice bath. Let cool completely.
- Gently crack and peel the eggs. Place the hard boiled eggs in the brine. Cover and refrigerate.
- For deviled eggs with just a ring of pink around the edges, brine for 3 hours (this is what I do). For pink eggs throughout, leave them in the brine overnight. Eggs can hold in the brine for 72 hours.
Make Deviled Eggs
- Remove eggs from brine and pat dry with a paper towel. Carefully slice in half lengthwise. Remove the yolks and place in a shallow bowl. Reserve the pink-dyed egg whites.
- Crush the egg yolks with a fork, then add the crème fraîche, mayo, Dijon, olive oil, lemon juice, pickle juice and seasonings. Whip with a fork until well creamy and smooth. Stir in chives. Taste and adjust seasoning, if needed.
- Place the egg whites on a platter (I use a little smear of filling to hold them in place). Scrape the filling into a small sandwich bag and snip the corner. (you could also use a pastry bag with a tip of your chosing).
- Pip the filling generously into the halved egg whites. Garnish with a sprig of dill or chives. Chive blossoms are lovely here! Serve at once.
Finished deviled eggs images by Michelle Doucette Photography.
Original article: Beet Pickled Deviled Eggs