Beet Pickled Devilled Eggs
Welcome all the colors of spring into your kitchen (and your mouth!) with these gorgeous Beet Pickled Devilled Eggs. Hard-boiled eggs are soaked in a simple beet and vinegar marinade for about an hour, just long enough to pick up the vibrant red color on the outside--and leave the inside of these eggs as gorgeous as ever! The beet marinade leaves a very tiny amount of flavor behind. For the most part, these eggs will taste just like your usual devilled eggs…only much, much better!Serves: 8
- 2 cups Water
- 1 cup Distilled vinegar
- 1/2 cup Water
- 1 large Beets, washed and sliced
- 2 tsp Sugar
- 1 tsp Salt
- 8 hard boiled Eggs, peeled
- 1/4 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tbsp Honey
- 1/2 small Shallot, finely chopped
- Salt to taste
- 2 tbsp Fresh dill and chives, chopped
Tools Needed:Good Cook Touch Whisk and 2qt Sauce Pan
1. In a 2qt saucepan, combine vinegar, beets, sugar, and salt. Boil until the beet is tender, about 15-20 minutes. Allow to cool completely.
2. Place hard-boiled eggs in a large zip-top bag with the beet juice. Let marinate for at least one hour in the fridge.
3. Slice eggs in half, remove yolks. To the yolks, add mayonnaise, dijon mustard, honey, shallot, and salt. Whisk until light and fluffy. 4. Transfer to a Good Cook icing bag, fitted with a star tip, and pipe yolk mixture into the center of each egg.
5. Garnish with fresh chopped dill and chives.
Recipe created by Cheekykitchen exclusively for Good Cook
|Pretty and so good
Written by: Bonnie Graham
Aug 4, 2013
Made this according to directions for a backyard bar b q for family and friends and not one was left. Despite a previous review - the sugar is needed for pickling the beets and the small amount of honey sets off the filling nicely. Thanks for a great appy
Written by: MARYJO TRESENRITER
May 7, 2013
With all the health problems that sugar causes in the world today, why in the world would you put sugar and honey in deviled eggs. I don't even have to make these, as I'm sure I would not like them!