Description
This Perfectly Pink Deviled Egg recipe features hard-boiled eggs pickled in a vibrant beetroot brine, creating a stunning pink hue and a tangy flavor. The eggs are filled with a creamy, fluffy yolk mixture enhanced with lemon juice, Dijon mustard, butter, and mayo, then garnished with crispy bacon, fresh herbs, and pickled vegetables for a delightful twist on a classic appetizer.
Ingredients
Pickling Brine
- 2 medium beets, peeled and thinly sliced
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns
- 2 bay leaves
Eggs & Filling
- 9 extra-large eggs
- 1-2 teaspoons lemon juice or dill pickle juice
- 2 teaspoons Dijon mustard
- 2 tablespoons (30g) cold butter, diced
- 4 tablespoons mayonnaise (Kewpie recommended for slight sweetness)
Garnishes
- Shards of crispy bacon
- Thinly sliced chives
- Fresh dill
- Pickled red onion
- Capers
- Thinly sliced cucumber
- Thinly sliced radish
Instructions
- Prepare the Beet Pickle Brine: In a pot, combine the sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves. Bring the mixture to a boil, then remove from heat and set aside to cool in a container large enough to accommodate the beet liquid and eggs.
- Cook the Eggs: Place eggs in cold water and bring to a boil. Stir gently a few times during heating to help keep the yolks centered. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 11-12 minutes, stirring twice within the first 3 minutes.
- Pickle the Eggs (Pink Deviled Eggs): After cooking, peel the eggshells and submerge the peeled eggs in the cooled beetroot pickling liquid. Let them chill for 2 hours to absorb the pink color and flavor. Then remove, drain, and pat dry with a paper towel.
- Alternative Pickling for Webbed Halloween Eggs: For a marbled, webbed effect, gently crack the shells without peeling. Submerge the eggs with shells on into the beet brine and chill for 4 hours. Then peel the eggs.
- Prepare the Filling: Carefully remove the yolks from the pickled eggs. In a food processor, blend yolks with lemon juice, Dijon mustard, cold diced butter, and mayonnaise until light and fluffy. If a food processor is unavailable, mash yolks finely with a fork and then beat in the other ingredients. If the mixture appears split due to warmth, chill in the freezer for 10 minutes and blend again to emulsify.
- Assemble the Deviled Eggs: Spoon or pipe the creamy yolk filling back into the egg whites. Garnish each egg with shards of crispy bacon, thin slices of cucumber and radish, pickled red onion, capers, a sprinkle of chili flakes (such as Aleppo pepper), chopped chives, and a sprig of fresh dill for color and flavor.
- Enjoy and Serve: Serve immediately or keep refrigerated until ready to enjoy your beautifully vibrant and flavorful pink deviled eggs.
Notes
- For a milder pickling flavor, reduce the time eggs stay in beet brine.
- Use Kewpie mayonnaise for a touch of sweetness; regular mayo works too.
- To keep yolk filling fluffy, make sure butter is cold and don’t overheat the mixture.
- Experiment with toppings to customize flavors and presentation.
- Chilling eggs in brine beyond 2 hours intensifies color and flavor but can make eggs saltier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pickling, Boiling
- Cuisine: American
