For Easter, I tried out a new deviled egg recipe to add a little pizzazz to the party. These beet-pickled deviled eggs from The Kitchn were so pretty, I had to try them!
The ingredient list is relatively small (canned beets, ACV, pepper, salt, eggs, mustard, mayo, brown sugar, curry powder) and just like any other deviled egg, the hardest part is really the hard boiling and the egg-peeling. I mostly followed the recipe – my only changes were to use black peppercorns because I did not have pink ones laying around and to make half of the eggs with a traditional filling (basically, no curry) for some of my non-curry-loving family members. Let me just say, though, they really missed out! The curry goes perfectly with the sweet and tangy taste from the beet-pickled eggs. Next time, I’m making them all with curry. For Easter, I used chives for the traditional filling and smoked paprika for the curried filling as garnishes to easily distinguish the two (I figured rosemary for the curried filing would look too similar to the chives, but next time!).
The only thing that was unclear to me when reading the recipe was whether the actual beets from the can of beets are supposed to go in the brine with the eggs or just the juice. I opted for just the canned beet juice so I could have pickled beets leftover to pop in my salads for the week and to make more room for the eggs in the jar (I re-used old pickle jars) — this worked out great for me! The Kitchn recommends 16 hours of pickling time. I probably did closer to 20 and did not think they were too pickle-y or beet-y, but I am a total sucker for anything pickled and anything beets. I popped the eggs in the brine to pickle on Saturday mid-morning, and took them out and finished deviling them (if you will) on Sunday morning before the Easter feast.
Once you have the eggs hardboiled, everything else only took a total of maybe 10 minutes, so this recipe is a winner in my book. Plus, the presentation looks awesome. That pink halo on the egg really ramps up the wow-factor. Fancy, easy, fast, and yummy. Yes, please! I will definitely be making this recipe again.
Here’s the original recipe from the Kitchn.