Pickled Beet Deviled Eggs


Let these deviled eggs take center stage at your next party. They will have your guests wanting more!

6 eggs

For the Brine:
One 16 oz  can beets with liquid
1 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon salt

For the Yolk Filling:
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1/2 teaspoon curry powder
1 Tablespoon white vinegar
3 teaspoons olive oil
1 teaspoon light cream
Salt, to taste
White pepper, to taste
Fresh chopped chives,  for garnish

Hard boil your eggs and remove the shells.For perfect hard boiled eggs, see  this link for the method: http://wp.me/p43Rn7-oY

Set the eggs aside.

To prepare  the brine, pour the entire can of  beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Because beet juice will stain, carefully lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to two or three days. The longer the eggs stay submerged in the brine, the more sour and dark maroon they will become. If just the rim of magenta color of the egg white and a slightly pickled flavor is desired, let the eggs sit for about 13 to 16 hours.

When brining time has completed, using sharp knife dipped in hot water, cut each egg in half and carefully scoop out the yolks using a small teaspoon. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of light cream to the yolk filling, if it is too stiff. Add the salt and pepper to taste.

Using  small teaspoon, or a pastry bag or a plastic bag with the corner cut off,  spoon or pipe the yolk filling back into the magenta colored eggs. Sprinkle with chopped chives and arrange on a platter for serving.  If the eggs are not to be served immediately, cover the dish with plastic  wrap and place in the refrigerator until ready to be served.



How To Make Hard Boiled Eggs

Eggs are considered the” incredible edible” protein and are so versatile.

Use these tips for buying and storing eggs:

• Select clean, fresh eggs from refrigerated display cases.
Avoid dirty or cracked eggs, which may be contaminated
with harmful bacteria.

• Refrigerate eggs in their cartons so they do not absorb
refrigerator odors. Be sure to store eggs with the pointed
ends down, which maintains freshness by keeping the yolks
centered and the air cells stable.

• Fresh eggs can be refrigerated for up to 5 weeks after the
packing date (a number stamped on the carton from 1 to
365, with 1 representing January 1 and 365 representing
December 31).

Eggs are rich in protein, low in sodium, and high in vitamins and minerals. Boiling is a healthy, easy way to cook eggs. Here is a foolproof technique for for hard-boiling eggs, whether it is just one egg for breakfast or a dozen or deviled eggs to bring to a party or a picnic.

One dozen large eggs


A saucepan with a lid
A large bowl filled with ice water


1. Gently place all the eggs that you intend to cook in a single layer inside a large saucepan so they will cook evenly. Do not stack them.

2. Fill the pan with cool tap water, enough to cover the eggs by an inch or two.



3. Place the pan on high heat and bring the water to a rapid boil. Water will have large, rapidly breaking bubbles.



4. Once boiling, Immediately remove pan from heat and turn off the heat.Cover the pan with the lid. Let the eggs sit in the hot water for 10 minutes.



5. Drain the eggs, then run cold water over them or place them in a large bowl filled with ice water for a minute or so, until the eggs cool.

6. To peel an egg, gently tap it on the counter to crack the shell. Use your fingers to peel off the shell. Rinse the peeled egg under cold water to remove any remaining bits of shell, and eat immediately.If eggs are not going to be eaten or used immediately, refrigerate the eggs in their shells for up to a week.

Cook’s Notes:

• If are using the eggs right away, crack the shells gently before putting them in the ice bath. This will help them peel more easily.