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.

Ingredients

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.

Preparation tips:

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.

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Total 35 min