When my family has a feast, deviled eggs are usually the first appetizer to disappear. They’re a beloved finger food that makes an appearance quite often at our family gatherings. The holidays are party season, and with parties come finger foods and appetizers. Of course you don’t want anything too difficult, the easier they are the more time you have to focus on other things like the main course, or your family. However you definitely want something delicious and festive. These deviled eggs are pickled in beet juice and are easy to make, and they’re pleasing to the eye as well as the palate. What’s your favorite appetizer?
beet-pickled deviled eggs
adapted from this recipe to utilize canned beets instead of fresh to save a bit more time
2 1/2 cups water
3/4 cup distilled white vinegar
1 can of sliced beets, not pickled
1 small shallot, sliced
1 teaspoon sugar
large pinch of salt
1 bay leaf
12 hard-boiled large eggs, peeled
1/3 cup mayonnaise
1 tablespoon dijon mustard
a few baby dill pickles, chopped
1 tablespoon flat-leaf parsley, chopped
pinch of garlic salt and/or other preferred seasonings
Place eggs in pot with water, covering at least an inch above. With cover on bring to a boil, then remove from heat and let sit for at least 15 minutes. Uncover and fill pot with very cold water. Peel eggs by cracking the shell all around, ad peel under cool running water. Place in cool water, set aside.
Bring water, vinegar, beets, shallot, sugar and salt to a boil, simmer for a few minutes. Remove from heat and let sit until completely cooled. Add beets and eggs together in a jar or bowl, cover, and let ruminate for at least two hours, readjusting eggs every so often so all sides color.
Slice eggs in half, collecting yolks in a separate bowl. Add mayo, mustard, pickles, parsley, seasonings and mix well. Spoon or pipe into egg white halves, garnish with parsley or paprika.
Love how colorful they are. Going to try this sometime. Thanks for sharing it with us!
Sounds like a delicious recipe. I’m just wondering . . .why not use pickled beets and skip the vinegar? My family has been doing that for years. Is there an issue with that or does it just feel like “cheating” too much . . .or maybe it’s about marrying all of the flavors? Thanks in advance for your reply.