Beet-Pickled Deviled Eggs PT40M https://img2.recipesrun.com/201907/2019/1028/c5/4/113169/300x200x50.jpg 6 servings Ingredients: 1 tsp. chopped fresh chive 1 tsp. chopped fresh dill 1/4 tsp. fresh ground black pepper 1/2 tsp. kosher salt 1 tbsp. stone ground mustard 1/3 cup mayonnaise 6 eggs 1 tbsp. black peppercorns 1 bay leaf 1 tsp. kosher salt 2 tsp. sugar 2 cups water 1/2 cup white vinegar 1 large beet, peeled and halved
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Beet-Pickled Deviled Eggs

By Tracy

6 Person
40 Minutes
0 Calories
Deviled Eggs also are known as angel eggs, Russian eggs or just stuffed eggs. There are thousands of variations, and each region in the US has their own variation. I wanted the eggs to be a bright vibrant color. I used a pickling liquid with beets to dye the whites. The pickling liquid not only adds a beautiful color but also a delicious flavor!

Ingredients

  • 1 tsp. chopped fresh chive

  • 1 tsp. chopped fresh dill

  • 1/4 tsp. fresh ground black pepper

  • 1/2 tsp. kosher salt

  • 1 tbsp. stone ground mustard

  • 1/3 cup mayonnaise

  • 6 eggs

  • 1 tbsp. black peppercorns

  • 1 bay leaf

  • 1 tsp. kosher salt

  • 2 tsp. sugar

  • 2 cups water

  • 1/2 cup white vinegar

  • 1 large beet, peeled and halved

Method

  • 01
    In a saucepan, bring water, vinegar, sugar, salt, bay leaf, and beet to a boil. Allow beet mixture to cool and set aside. Place eggs in a pot. Fill with water underwater is 1 1/2 inches above the eggs.
  • 02
    Bring eggs to a boil, then remove from heat and place lid on the pot. Allow the eggs to sit for 14 minutes.
  • 03
    Remove the eggs from the pot and peel the shells off. Cut the eggs in half and carefully remove the yolks.
  • 04
    Place the whites in the beet mixture. The beets will color the whites a vibrant pink! Place yolks in a bowl with the mayonnaise, mustard, salt, pepper, dill and chive. Mix until very smooth.
  • 05
    Remove the whites from the beet mixture and place them on a paper towel to remove excess moisture. Place the yolk filling in a piping bag. Pipe the yolk mixture into the egg whites
  • 06
    Garnish with dill. Enjoy!

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    Beet-Pickled Deviled Eggs

    4.7

    ( By Tracy )

    Deviled Eggs also are known as angel eggs, Russian eggs or just stuffed eggs. There are thousands of variations, and each region in the US has their own variation. I wanted the eggs to be a bright vibrant color. I used a pickling liquid with beets to dye the whites. The pickling liquid not only adds a beautiful color but also a delicious flavor!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Prep Time 20 Mins
    • Cook Time 20 Mins
    • Total Time 40 Mins
    02 Ingredients
    1 tsp. chopped fresh chive
    1 tsp. chopped fresh dill
    1/4 tsp. fresh ground black pepper
    1/2 tsp. kosher salt
    1 tbsp. stone ground mustard
    1/3 cup mayonnaise
    6 eggs
    1 tbsp. black peppercorns
    1 bay leaf
    1 tsp. kosher salt
    2 tsp. sugar
    2 cups water
    1/2 cup white vinegar
    1 large beet, peeled and halved
    03 Method
    Step 1
    In a saucepan, bring water, vinegar, sugar, salt, bay leaf, and beet to a boil. Allow beet mixture to cool and set aside. Place eggs in a pot. Fill with water underwater is 1 1/2 inches above the eggs.
    Step 2
    Bring eggs to a boil, then remove from heat and place lid on the pot. Allow the eggs to sit for 14 minutes.
    Step 3
    Remove the eggs from the pot and peel the shells off. Cut the eggs in half and carefully remove the yolks.
    Step 4
    Place the whites in the beet mixture. The beets will color the whites a vibrant pink! Place yolks in a bowl with the mayonnaise, mustard, salt, pepper, dill and chive. Mix until very smooth.
    Step 5
    Remove the whites from the beet mixture and place them on a paper towel to remove excess moisture. Place the yolk filling in a piping bag. Pipe the yolk mixture into the egg whites
    Step 6
    Garnish with dill. Enjoy!
    04 Author
    Tracy Tracy
    106 Recipes

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