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Pickled Deviled Eggs
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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
- 1/4 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.
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