Pickled Beet Devilled Eggs

Every easter, my mom made ham, scalloped potatoes, baked beans and because there were five kids and that means there were A LOT of hard boiled easter eggs, she would always make devilled eggs. Her's were not fancy. She would mash the yolks with a fork and mix in Miracle Whip - YES SHE USED MIRACLE WHIP- a bit of sweet pickle relish, salt and pepper and a bit of finely chopped green onion. There was no piping of the filling either. She just heaped the creamy yolk filling into the hollows of the whites and sprinkled a bit of paprika over the top.

I love those simple eggs although I don't use Miracle Whip for anything but I also love the look of these pink eggs. The curry gives a nice balance to the slight tang from the brine but you can totally use your own favourite recipe for the creamy yolks. Unlike my mother, I prefer to using a piping bag (or a sandwich bag if you don't have a piping bag handy) so I can achieve maximum pretty. A bit of parsley (or dill or cilantro or even basil works beautifully) and Bob's your uncle.

The only problem with these eggs is the temptation to eat the entire tray.

Pickled Beet Devilled Eggs 

makes 12 devilled eggs

Everyone loves a devilled egg but how pretty are these pink rimmed eggs? Use your favourite recipe to make the yolk filling or try this one for something a little different.

6 large eggs, *hard boiled and peeled

For brine:

About 1/4 cup of beet pickling juice from a jar of pickled beets

1 small beet, sliced

1/2 cup cider vinegar

About 3 tbls sugar

1/2 tbls whole peppercorns

1 tsp salt

Egg yok mix:

3 tbls mayonnaise

1 tbls cider vinegar

1/2 tsp curry powder

1 tsp Dijon mustard

Fresh ground black pepper

Chopped parsley for garnish

Mix the brine ingredients in a pot and bring to a simmer, cook until the beets can be pierced with a fork and then let cool to room temperature.

Put the cooked, peeled eggs in a large glass jar and pour the brine over, then add the beets to hold the eggs under the surface of the brine. Use enough brine to fill the jar and totally submerge the eggs.

Cover and refrigerate for anywhere from 7 hours to 3 days. I brine mine for about 8 hours because I only want a thin rim of pink and a subtle pickle flavour. The longer you brine, the stronger the pickle flavour is and the more of the white will turn pink.

When the time is up, remove the eggs from the brine and give them a rinse under cold water. Cut each egg in half, lengthwise and carefully scoop out the yolks, trying not to get any pink on them, and place them in a bowl. Add the mayonnaise, vinegar, mustard and curry powder. Mash it all together with a fork until smooth. You can add a bit more mayo if it’s not creamy enough. Taste and season with salt and pepper if needed.

Scoop the filling into a piping bag or a ziplock bag. Press all of the filling to one corner if using a ziplock and snip off one corner with scissors. 

Of course you can also just spoon it in carefully but it’s easier to avoid staining with pink if you use some sort of piping bag.

Pipe the filling into each half egg and sprinkle with chopped parsley

They can be kept for a few days in the fridge but they are prettiest when served freshly made.

* my favourite method of preparing eggs for deviled eggs and egg salad is to steam for 12 minutes. Bring a bit of water to a boil with a steamer inside, pop the eggs into the steamer and put the lid on and steam for 12 minutes. Remove from the steamer basket and run under cold water until cool.