Beet Pickled Deviled Eggs

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These Beet Pickled Deviled Eggs are briny, creamy and rich. It starts with making a brining liquid that is flavored with coriander, a bit of sugar, and of course, beets.

Prep Time15

Cook Time20

Pickling Time6

Total Time6 35

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: deviled eggs

Author: Adrianna Adarme

Cost: $9

Ingredients

Pickling:

12 large eggs
3 cups water
1 cup apple cider vinegar
3 tablespoons sugar
1 teaspoon kosher salt
1 beet peeled and diced
1/4 yellow onion peeled
1 garlic clove peeled and smashed
1 teaspoon whole cloves (about 5)
1 teaspoon coriander seeds (about 10)
1 teaspoon black peppercorns (about 10)

Deviling:

3 tablespoons mayonnaise
3 tablespoons sour cream or creme fraiche
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground pepper
Kosher salt to taste
Fresh dill for garnish

Instructions

To Boil the Eggs:

Bring a medium pot of water to a boil. Drop eggs in the pot and cook for 9 minutes. Meanwhile, create an ice bath. This is a bit of an annoying step but it's crucial in getting eggs that are easy to peel. Transfer the boiled eggs to the ice bath and let them sit for about 30 seconds, until they're easy to handle. Peel each hard boiled egg and set them aside.

To Make the Pickling Liquid:

To a medium saucepan, add the water, apple cider vinegar, sugar, salt, beets, yellow onion, garlic clove, cloves, coriander seeds and black peppercorns. Bring the mixture to a simmer; cook for 20 minutes, until the beets are very tender when poked with a fork.
Transfer the pickling liquid to the refrigerator or freezer (I put it in the freezer for 15 minutes to cool it down quickly) to come to room temperature. (We're doing this so the liquid doesn't overcook our perfectly boiled eggs.) When the mixture is room temperature, transfer it to a large bowl or jar. Carefully drop in the hard boiled eggs and allow to pickle for at least 2 hours or up to 2 days. Obviously, the longer you allow them to sit, the more pink in color they'll be and the more they'll taste like the pickling liquid. The pickled eggs you see pictured were pickled for about 1 day.

To Make the Deviled Eggs:

Once pickled, remove the eggs from the pickling liquid and slice them in half. Gently scoop out the egg yolks and transfer them to a medium bowl. Mash the egg yolks with a fork until they reach a fine crumble. Mix in the mayonnaise, sour cream, Dijon mustard and freshly ground pepper until the egg yolks are very smooth. Salt to taste and adjust any other seasonings to your liking (you may find you need to add a tablespoon or two more of mayo or sour cream/creme fraiche to reach a smooth consistency).
Scoop dollops of the mixture into each of the egg-white halves. Alternatively, if you're feeling fancy, transfer the mixture to a piping bag fitted with a star tip and pipe-in the mixture into of the each egg white halves. Garnish with a teeny sprig of fresh dill, if you like, and serve.

Notes

Tips and Tricks

How to get perfectly boiled eggs? There are tons of methods to boil an egg. All them work but I like this one the best. It's simple. The most crucial step is to make an ice bath AND set a timer.

What happens if you drop an egg in and it cracks? This means that your eggs are too cold. If this happens to you, simply add the eggs to a bowl of luke warm water for 5 minutes before boiling them. This will shake off their chill a bit and they won't crack.

The most ideal pickling time for these eggs is one day. I think it adds the perfect amount of pickling flavor and color to the eggs. But even 2-4 hours will give you some nice flavor and color.

Nutrition