Diva Deviled Eggs and Pickled Beets
A student once taught me how to dress up a deviled egg like a diva. Granted, the deviled eggs her family recipe called for were more likely a light pink. Other versions of this Midwestern favorite hors d’oeuvre call for soaking the whole eggs only long enough to create a pink and white swirl effect.
I say, if you’re going to color the eggs, might as well take the deep dive into fuschia. There’s something unnatural looking about it, but also still alluring. If you’re going to do something different, you need to commit. That’s probably the theme for my life right now.
A caution to those who might be timid about this recipe. The formerly known as “whites of the eggs”- turned-fuschia will be a little firmer than usual, because they will be pickled in the brining liquid of the beets.
Refer to Egg Primer 101 (how to boil eggs) to ensure a good start to this fun-loving hors d’oeuvre that can be a show stopper. Note that if you don’t, you may have challenges peeling your eggs if they are particularly fresh.
Before I had the L’Etoile method, I once had a student try to make over 300 deviled egg hors d’oeuvres with bad results peeling the shells. We did the 15-minutes-to-service-mistake turned-genius kitchen hustle and used the opportunity to create a canapé, a colorful chopped egg salad on toast points. That can also be done with this recipe, if desired.
- 3 large beets, roasted and sliced evenly to 1/4 inch thickness
- 2 cups water
- 1 3/4 cups vinegar
- 1 1/4 cup sugar
- 3 teaspoons Himalayan fine pink salt
- 1/2 a large onion, thinly sliced
- 1 bay leaf
- Place beets and onion in a quart-sized storage container.
- In a medium pot over medium high heat, combine water, vinegar, salt, and bay leaf.
- Bring liquid mixture to a boil.
- Remove from heat.
- Pour liquid over beets and onion.
- Refrigerate until needed.
- 1 dozen hard-boiled eggs, peeled
- pickling liquid from the Pickled Beets recipe, (beets and onions strained off and stored in refrigerator)
- 4 pickled beet slices
- Deviled egg filling
- 3/4 cup mayonnaise or more to moisten egg yolks to piping consistency
- 1/2 medium shallot, finely minced
- 1/2 teaspoon mustard, or more to taste
- 1/4 teaspoon of paprika
- 1/8 teaspoon soy sauce or worchestershire sauce
- 1/2 teaspoon dried dill weed
- 1 tablespoon fresh dill, separated into small pieces for garnish
- salt and pepper to taste
- Day 1
- Slice eggs in half lengthwise. With a spoon, remove egg yolks, place in a storage container and refrigerate.
- Submerge the egg whites into the pickling liquid and place beet slices over the top of the eggs.
- Cover and store egg whites in liquid and refrigerate overnight.
- Day 2
- Using your favorite deviled egg filling recipe or the recipe above, prepare the egg yolks and with a potato masher or fork, mash them until smooth enough to pipe.
- Arrange fushcia dyed egg whites on service platter.
- Fill piping bag, with egg mixture and pipe into egg white halves.
- Top with a sprinkle of paprika and fresh dill