Photo by Kimberley Hasselbrink.
Deviled eggs are already a perfect party food. Add this bright shot of color to the mix and you’ve taken them to another level of wow. In researching these guys I learned that the tradition of beet-pickled deviled eggs is a big one in Pennsylvania. You take a half dozen eggs, plop them in the pickled beet brine, and let them sit overnight, or longer, depending on your desired hue.
Ingredients
8 medium or large pastured eggs 2 beets 1 cup reserved beet water 1 cup cider vinegar 1 tablespoon black peppercorns 3 tablespoons mayonnaise or Greek yogurt 1 tablespoon whole grain or Dijon mustard 1 tablespoon sweet pickle relish 1/4 teaspoon salt handful of finely chopped chives or parsley for garnish
Photo by Kimberley Hasselbrink.
Preparation
First, cook the beets in one or two cups water until soft.
While the beets are cooking, prepare the eggs. Place the eggs in a pot and fill with cold water. Bring to a boil. When the water is boiling, turn off heat, cover and let sit for 12 minutes. Drain eggs a... Read more
