Perfectly Pink Deviled Egg Recipe (Print Version)
# Ingredients:
→ For the Red Beet Pickle
01 -
2 medium beets, peeled and thinly sliced
02 -
3 cups water
03 -
1 cup apple cider vinegar
04 -
1 teaspoon sea salt
05 -
1 tsp black peppercorns
06 -
2 bay leaves
07 -
OR replace the above with 1 large jar pickled beets
→ For the Eggs
08 -
9 extra-large eggs
09 -
1-2 tsp lemon juice or dill pickle juice
10 -
2 tsp Dijon mustard
11 -
2 Tbsp (30g) cold butter, diced
12 -
4 tbsp mayo (Kewpie recommended for slight sweetness)
→ Garnish (optional)
13 -
Shards of crispy bacon
14 -
Thinly sliced chives
15 -
Fresh dill
16 -
Pickled red onion
17 -
Capers
18 -
Thinly sliced cucumber
19 -
Thinly sliced radish
20 -
Aleppo pepper flakes (or chili flakes of choice)
# Instructions:
01 -
Make the Beet Pickle by combining all pickle ingredients. Bring to a boil, then set aside to cool in a bowl or container large enough to hold the beet liquid and eggs.
02 -
Cover eggs in cold water, and bring to a boil. Stir eggs gently a few times as the water comes to a boil to keep the yolks in the centre, then turn off the heat, cover, and set aside for 11-12 minutes. Stir 2 times in the first 3 minutes.
03 -
Remove the shell, place eggs into beetroot pickling liquid for 2 hours. Drain, and pat dry with paper towel and set aside.
04 -
Crack the shells of the eggs. Leaving the shells on, submerge the eggs completely in the beet liquid. Leave for 4 hours. Remove from the liquid and peel the eggs.
05 -
Gently remove the yolks from the whites. In a food processor combine the yolks, lemon juice, Dijon mustard, butter, and mayo, then blend until light and fluffy. Alternatively, mash yolks finely with a fork then beat in the other ingredients. The final result should be smooth, light and fluffy. If the butter isn't chilled enough or the mixture becomes too warm, the yolk mixture may look a little split. Don't stress. Pop the mixture into the freezer for 10 minutes to chill, then blend again to emulsify.
06 -
Pipe or spoon the mixture into the egg whites and garnish as desired, with a slice of crispy bacon, cucumber, radish. Add capers or pickled red onion, then sprinkle with your chilli flake of choice (Aleppo pepper recommended), chives, and finish with a sprig of dill. Make it your own and add any toppings you have at hand.
# Notes:
01 -
These colorful deviled eggs make a stunning appetizer for any occasion
02 -
The pink color comes naturally from beet pickle juice - no artificial coloring!