Dyed eggs are the ultimate Easter tradition. And now you can take the celebration a step further by dyeing the entire egg itself and stuffing it with a creamy egg salad. The secret ingredient for the fuchsia rim? Beets!
A simple pickling technique that uses beets, shallots, vinegar and sugar extracts the bright purple color from the root vegetable. Add in a dozen hardboiled eggs and then let the marinade work its magic. A few hours later and you’ll slice into colored eggs while mashing together a classic salad of the yolks. The eye-catching effect is a simple touch that makes for a spectacular presentation on your holiday table.
Pickled Deviled Eggs
Yield: 8 servings
- 3 cups water
- 1 cup distilled white vinegar
- 1 small beet, peeled and sliced
- 1 small shallot, sliced
- 1 teaspoon sugar
- 12 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 Tablespoon yellow mustard
- 1 Tablespoon sweet relish
- Salt and pepper, to taste
- Paprika, for dusting
- Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.
- Transfer the beet mixture to a container and cool it completely, uncovered.
- Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.
- Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.
- Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.
- Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.
Recipe adapted from Gourmet.