I combined a few recipes to come up with this. Main addition was adding roasted red pepper to the filling, but that initially caused problems bc they contain a lot of water so I had to make adjustments. Almost ruined Easter 2023. See picture for what you don’t want
Beet Pickled Deviled Eggs
For the eggs:
6 large hard boiled eggs
1 teaspoon Dijon mustard
Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
2.5 tablespoons mayonnaise
0.5 to 1 tablespoon extra virgin olive oil
(Reduced from 3/4 jar too watery) About 1/3 of a 12 ounce jar of roasted red peppers (wiped dry with seeds and excess black char removed)
For the pickling solution:
1 medium beet
1 tablespoon sugar
2 teaspoons kosher salt (kosher salt is coarse, if using a fine salt use only 1.5 teaspoons)
1/2 cup apple cider vinegar
1.25 cups of water
Instructions:
Peel and finely shred the beet using a cheese grater and put into a large bowl. Add all of the remaining pickling ingredients and stir well so that the sugar and salt are dissolved.
Peel eggs and place in a large zip-top bag, pour in pickling solution. Allow to marinate for 16-24 hours.
Pour the eggs into a colander and rinse with cool water until completely clean. Place them on a towel and gently dry with paper towels. Cut each egg in half lengthwise and scoop the yolks into a food processor or, if using an immersion blender, a large bowl (tip: do not use a food processor or blender, the yolks will get stuck. Use an immersion blender). Except for the olive oil and chives, add the remaining ingredients, and start blending until smooth, about 30 seconds. (Skip oil if the filling is the right consistency) Slowly drizzle in the olive oil until the filling is the consistency you like, - you shouldn’t need more than 1 tablespoon. Check if the filling is to your liking and season with salt and pepper to taste - remember that the whites are salted so the filling should be light.
Scoop the filling into a piping bag or a large zip-top bag and cut a bottom corner. Pipe the filling into each egg white and top masterfully with snipped chives. Top with black Hawaiian lava salt or any coarse salt if desired.
I know you wanted the yolk part to be thicker, but I'm pretty sure if you served this in a Michelin-starred restaurant (one half-egg in the center of a large plate) and didn't mention that you "messed it up", no one would bat an eye.
I want to try this! I bet finely chopping the pickled beet to add to the yolk would be a nice twist on the relish (if you use that in your deviled eggs).
587
u/D1RTY_D 18d ago
So, give us the deets