These pickled deviled eggs look quite fancy but don't be fooled by their intricate appearance, as they're actually quite easy to make and don't require any fancy ingredients. And we guarantee - these beet pickled deviled eggs will look as beautiful on a holiday table as they will in your lunchbox!
Ingredients for Pickled Deviled Eggs:
Method of preparing the Pickled Deviled Eggs:
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Into a large bowl, empty the can of pickled beets, then add the apple cider vinegar, salt, sugar, and whole peppercorns, stirring until combined.
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Carefully submerge the boiled eggs into the brine and let them soak for 12 hours and up to 3 days. The longer you keep them, the deeper the shade and flavor.
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To serve, remove from the brine and cut open each egg lengthwise. Remove the yolks and place them in a separate bowl.
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To the yolks, add the mayo, olive oil, mustard, white vinegar, and curry powder. Mash with a fork and mix until smooth. Taste and adjust the salt and pepper, if needed.
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Place the filling into a piping bag with a small round tip (or a food-grade plastic bag with one corner cut off to use instead of the piping bag).
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Fill the egg whites so that the filling mounds over the top a little. Transfer to a nice plate and sprinkle the eggs with chopped rosemary. Your deviled eggs are ready to serve.
Chef's Tip:
We recommend wearing gloves and an apron to prevent staining your hands or clothing.
Source: Thekitchn.com
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