Beet-Pickled Deviled Eggs
Recipe by Great Performances
Try this new spin on traditional deviled eggs.
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
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.