I love making Devilled Eggs for finger-food parties. Granted they are a little old fashioned. Or maybe I should say they are a classic – at every party they disappear within no time.
This recipe is a gorgeous looking twist on the usual plain eggs. The eggs are pickled in beet juice and turn a stunning pink.
If I am totally honest personally I prefer the delicate flavour of plain deviled eggs, but these eggs look so stunning I am sure I will make them again.
(Pickling recipe from blog ‘Go Lightly Gourmet”
Devilled Egg recipe from “Komm Koch und Back mit mir” – my first cookbook ever)
30ml (1/4 cup) of agave syrup (or 30g sugar)
125ml (½ cup) of apple cider vinegar
125ml (½ cup) of water
½ teaspoon of sea salt
½ teaspoon of whole cloves
½ teaspoon of whole allspice
1 cinnamon stick
3 medium beets
½ onion sliced into very thick slices
6 large farm fresh eggs, hard boiled, cooled and peeled
Devilled egg filling:
3 tbsp mayonnaise
1,5 tsp mustard
- To make the pickling mixture, add all the ingredients except for beets, onion, eggs to a saucepan.
- Bring to a gentle boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from the heat.
- Wash the beets. Cut off the ends and cut into quarters. (Be carful not to touch the cut surfaces or use gloves.)
- Place in a pot and cover with water. Bring to the boil. Reduce heat and simmer for 10-15 minutes until beets are just tender.
- Pour off water and allow beets to cool slightly.
- Place hard-boiled eggs, onion, cooked beets in a large glass jar or a zip lock bag. Pour in the pickling mixture.
- Place in the fridge and pickle for a minimum of 24 hours and up to 2 weeks. The longer the eggs pickle the deeper the pink will seep into the egg. (The eggs on the photograph were pickled whole for 48 hours. I then cut them open and removed the egg yolk to make the deviled egg filling. I returned the egg white halves to the pickling mixture for another 24 hours.)
Devilled egg filling:
- Carefully cut the eggs open lengthwise. (I wipe my knife in between eggs as not to transfer egg yolk onto the white.)
- Use a teaspoon to remove the egg yolk.
- Use a tablespoon to push the egg yolks through a sieve.
- Add mayonnaise, mustard, salt and pepper to the yolks and combine. Adjust amounts to suite your taste.
- Spoon the mixture into a piping bag and decorate the eggs (alternatively you can use two teaspoons to place the filling into the eggs.)
- The eggs can be prepared earlier in the day and stored in the fridge. I have even made them the day before despite the fact that I always read that eggs, once boiled and peeled, should be refrigerated in water.
Other pink foods for a baby shower: (recipes will follow over the next few days)