Beet-Pickled Deviled Eggs

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Never again will a deviled egg go unpickled in this house. What started as an aesthetic curiosity has now become a cult following, I am that cult, a cult of one. Beet-pickled eggs, wow, I saw a pretty picture on epicurious and had to try them out. What I didn’t realize was that a night spent in vinegar and beet juice would not only make my deviled eggs beautiful, but it would take them to a whole other level of deliciousness, a level that I really would have never imagined possible.

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I first made them with a traditional deviled egg filling, classic southern deviled eggs, can’t go wrong with that. They were delicious, of course, the beet-pickled gave them that tang that simple deviled eggs sometimes need. I used a recipe that my friend Regina gave me the 2nd time I made them, this has become my favorite way to make deviled eggs, with a filling of spinach and bacon, truly decadent. These friends, fellow Atlantans, scarfed up those eggs in a few minutes, licking their chops and their fingertips with satisfied pleasure, I must say that it was a proud moment for me. I love someone who can really appreciate a good deviled egg as much as I can.

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Beet-Pickled Deviled Eggs

  • 1 cup apple cider vinegar, plus 3 tablespoons, divided
  • 1 tablespoon granulated sugar, plus a pinch, divided
  • 2 1/4 teaspoons kosher salt, plus a pinch, divided
  • 1 small red beet, peeled and halved
  • 12 hard-boiled eggs, peeled
  • 3 tbsp mayonnaise
  • 1/2 cup cooked spinach, chopped
  • 6 oz. bacon, cooked and broken into bits
  • 1 tsp whole grain mustard
  • 1/2 tsp relish or chopped pickles
  • 1/4 tsp horseradish
  • salt & pepper to taste
  • paprika for sprinkling

In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

Remove eggs from liquid. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Mix the remaining ingredients in with the yolks. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika.

Serve cold or at room temperature.

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One Year Ago: Rigatoni and Cauliflower al Forno, Polipo alla Pignata & Curried Lentil, Rice and Carrot Burgers

Two Years Ago: Lentil and Escarole Soup, Turkish Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt, Tagliatelle con speck, funghi e panna & White Bean, Fennel and Barley Stew

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Six Years Ago: Spaghetti with Caramelized Onions, Anchovies and Toasted Bread Crumbs, Kale and Potato Soup, Pumpkin and Kale Risotto, Apple Pancakes, Pasta e Zucca, Spanakopita, Peanut Butter Brownies, Polpettone & Phyllo Sweeties

Seven Years Ago: Roasted Ricciola on a bed of Fennel, Pizza for Lunch and Pizza for Dinner, Marco’s in Riviera di Chiaia, Napoli, Fried Sole with Mache and Pear Salad, Babà, Melanzane alla Lina, Orata alla Ligure, Pizza Bianca Farcita, Ziti with a Seafood-Fennel Sauce, Fruit Tart with Crema Pasticciera and Shortbread Cookies, Farfalle alla Nerano, Orecchiette with Broccoli Rabe, Renella, Pizza, Zucchine alla Scapece, Obama!!, Linguine with Artichokes, Cicoria Saltata in Padella, Lunch in Anzio, Mezze Maniche alla Checca, Squid Ink Risotto with Cuttlefish and Artichokes, Mezze Maniche con i Broccoli Romani, Braised Lentils With Spinach, Fish, Zucchini and Potato Gratin, Mushroom and Celery Salad, Risotto alla Milanese & Ricotta and Spinach Pie

~ by italicious on November 20, 2015.

2 Responses to “Beet-Pickled Deviled Eggs”

  1. Yum yum! Lovely to look at, but the real beauty is in the eating.

  2. What fun! And so festive! I love the filling, too.

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