Pickled beet devilled eggs
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Photo, Erik Putz.
With one simple base and some imaginative add-ins and garnishes, there are infinite ways to trick out these retro bites.
, with liquid
1 1/2 tsp
strip cooked crisp
- PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs.
- HEAT rosebud beets and liquid, cider vinegar, sugar and salt in a saucepan over medium-high until sugar is dissolved. Transfer to cool over ice water. Submerge peeled, cooked eggs in beet mixture and refrigerate for 3 hours, turning over halfway through. Pat dry 2 beets. Cut each into 6 wedges. Cut thin slivers off tops and bottoms of eggs so they have a flat base to sit on. Halve crosswise.
- SCOOP yolks into a bowl then mash. Stir in mayo, Dijon, chives and pepper. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Top with bacon.
Nutrition (per serving)
- 7 g,
- 1 g,
- 13 g,
- 155 mg.
- Excellent source of
- vitamin B12
- The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
- To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
- After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
- For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
- Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.