Pete and Gerry’s Organic Eggs ARE NOT affected by egg recall. See Details »

Beet-Pickled Deviled Eggs

Recipe by Great Performances

Beet-Pickled Deviled Eggs Overall rating: 0 out of 5 based on 0 reviews.

Try this new spin on traditional deviled eggs.

Time

12 hours +

Yield

Makes 12

Ingredients

6 Pete and Gerry’s hard-boiled eggs

1 16- ounce can or jar pickled beets

1 c apple cider vinegar

1/3 c brown sugar

1 tbsp  peppercorns (fiery pink peppercorns were used here)

1 tsp salt

1 tsp Dijon mustard

1 tbsp mayonnaise

1/2 tsp curry powder

1 tbsp vinegar

2 tbsp olive oil

Salt and pepper to taste

 

Directions

Pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (that beet juice will stain!) lower the hard-boiled 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 will end up.

When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil.

Mix yolks, mustard, mayonnaise, curry, vinegar, and olive oil and mash until smooth. Add a little bit of water if it’s too stiff.

Using a pastry bag or plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with salt and pepper to taste.

 




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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.