BEET JUICE-PICKLED DEVILED EGGS

Beet Juice-Pickled Deviled Eggs image

Provided by C G

Time 15m

Number Of Ingredients 13

Previous Next

6 large hard boiled eggs
6-8 oz beet juice
1 c apple cider vinegar, approximately*
1/3 c brown sugar
1/2 Tbsp peppercorns (pink if you have them!)
1/2 tsp salt
1 tsp dijon mustard
1 Tbsp mayonnaise, sour cream plain yogurt or heavy cream (or more, as desired)
1/2 tsp curry powder
1 tsp lemon juice
2 Tbsp olive oil
salt and pepper, to taste
fresh herb, for garnish (chives, parsley, rosemary, etc.)

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.