Easter is almost here and I thought I would try out a fun deviled egg recipe to bring to our family potluck lunch. This take on deviled eggs uses the bright fuchsia juice from beets to stain your eggs a hot pink color. These eggs are fun to make and very tasty to eat!
6 hard boiled eggs
1 medium sized beet
1 cup of vinegar (white or apple cider is fine)
1 tsp of sugar
1 teaspoon of garlic
2 tbsp of mayo
1 tbsp dijon mustard
salt and pepper
Start by making a brine to extract the juice from the beets. Take two cups of water and one cup of vinegar and pour into a pot on medium heat. Chop up a beet into small pieces and add in seasonings of your choice to the brine. I added garlic, salt and pepper. Add one teaspoon of sugar.
Bring the brine to a boil and then let it simmer for several minutes. Move the pot off the heat source and leave it to cool almost completley.
Place the eggs into a large jar and pour in the pink brine. Add as many beet slices as your can fit in. Place your lid on the jar and refrigerate for up to 24 hours. The longer the eggs are submerged in the brine the brighter colored they will be.
Once the eggs have marinated for 24 hours drain the brine and discard. Slice the eggs in half and scoop out the yolks. In a separate bowl mix the yolks with 2 tablespoons of mayo and 1 tablespoon of dijon mustard. Mash it up like you are making egg salad.
Fill the hard boiled egg slices with the yolk filling and sprinkle a little salt and pepper. Garnish with a little chopped up chives.
Makes 12 deviled eggs. For a larger serving double the recipe!