Pickled deviled eggs
A celebration is simply not complete without deviled eggs, and these are so pretty they are sure to bring compliments and add to the festivities when placed on the table. The trick here is to pickle the hard boiled eggs in beet juice first to create a bright-pink ring around the rim—not only stunning to look at but also so tasty. With this method, there’s no need to worry about adding extra seasoning to the filling.
Distilled white vinegar
2 small, peeled and chopped into chunks
Unpacked brown sugar
Crushed red pepper flakes
Hard boiled egg(s)
9 large egg(s), peeled
Plain fat free Greek yogurt
⅛ tsp(s), plus more for garnish
- In medium saucepan, bring 1 1⁄2 cups water, vinegar, beets, bay leaves, sugar, crushed red pepper, and large pinch of salt to boil. Cook for 5 minutes to infuse flavors. Remove from heat and let liquid steep until vibrant red, 20 to 30 minutes. Let cool completely. Into large bowl or pitcher, strain beet vinegar. Discard solids in strainer. Add eggs to 32-oz mason jar. Pour beet vinegar over eggs, turning jar to allow brine to cover eggs. Refrigerate eggs, turning jar occasionally, until eggs are pink, at least 2 hours or overnight.
- Remove eggs from vinegar and slice lengthwise in half. Pop yolks out into small bowl. Add 2 egg white halves to bowl (to make extra filling). Mash yolks and whites with fork until well mashed. Mix in yogurt, mustard, 1⁄2 tsp salt, and 1⁄8 tsp black pepper. Arrange remaining egg white halves on plate. Spoon filling into egg whites. Garnish with black pepper.
- Serving size: 2 deviled eggs