Beet-Pickled Deviled Eggs
A creative twist on classic deviled eggs, where the egg whites are pickled with beets for a stunning pink color. These elegant appetizers are filled with a creamy herb-anchovy filling and topped with pickled chiles for an extra kick.
Ingredients
- •1 cup apple cider vinegar, plus 3 tablespoons, divided
- •1 tablespoon granulated sugar, plus a pinch, divided
- •2¼ teaspoons kosher salt, plus a pinch, divided
- •1 whole small red beet
- •12 whole hard-boiled eggs
- •½ cup mayonnaise
- •¼ cup fresh herbs
- •1 teaspoon anchovy paste
- •¼ teaspoon freshly ground black pepper
- •2 whole hot chiles
- •thinly sliced
Cooking Instructions
- 1.
In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
180 min
- 2.
Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
15 min
- 3.
Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
15 min
