It’s no secret that I love deviled eggs. To me, they’re the perfect hors d’euvres – small, savory, not too filling, and if done properly, bright and flavorful enough to awaken your tastebuds without overloading them. I also find them fabulously retro, but in a much more attractive way than jello salad or ambrosia. Adding a hot pink tint and a subtle smack of brine only makes these delicious snacks more eye popping. You can play around with the brining ingredients too, to give the eggs a different flavor profile. Enjoy!
INGREDIENTS
makes 12
6 large eggs
1 16-ounce can or jar pickled beets
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns
1 cinnamon stick
1 chile de arbol
FILLING
1 teaspoon salt
1 teaspoon dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon smoked paprika
1 tablespoon olive oil
salt and pepper to taste
chopped chives, for garnish
DIRECTIONS
Hard boil your eggs and remove the shells. The best way to do this is to use older eggs (the shell comes off easier) and place them in a pot of cold water. Bring the water up to a boil and turn off the heat. Let the eggs sit for 8 minutes, then immediately transfer to an ice bath. Drain, peel, and set the eggs aside for later use. This way you get perfectly yellow yolks with no weird gray line.
To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add apple cider vinegar, brown sugar, peppercorns, salt, cinnamon stick and chile de arbol. Stir mixture. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they’ll end up. I personally think they’re best brined overnight.
When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with remaining filling ingredients. Mix together until smooth. Add a little bit of water to the mixture if it’s too stiff. Salt and pepper to taste.
Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped chives to garnish.
