Devilled Eggs – Plain or Pretty in Pink

Delicate Devilled Eggs….either plain….

….or pretty in pink…

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.

 

Ingredients
(Pickling recipe from blog ‘Go Lightly Gourmet
Devilled Egg recipe from “Komm Koch und Back mit mir” – my first cookbook ever)
6 eggs

Pickled eggs:

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
Salt, Pepper

Recipe

Pickled eggs:

  1. To make the pickling mixture, add all the ingredients except for beets, onion, eggs to a saucepan.
  2. Bring to a gentle boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from the heat.
  3. Wash the beets. Cut off the ends and cut into quarters. (Be carful not to touch the cut surfaces or use gloves.)
  4. 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.
  5. Pour off water and allow beets to cool slightly.
  6. Place hard-boiled eggs, onion, cooked beets in a large glass jar or a zip lock bag. Pour in the pickling mixture.
  7. 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:

  1. Carefully cut the eggs open lengthwise. (I wipe my knife in between eggs as not to transfer egg yolk onto the white.)
  2. Use a teaspoon to remove the egg yolk.
  3. Use a tablespoon to push the egg yolks through a sieve.
  4. Add mayonnaise, mustard, salt and pepper to the yolks and combine. Adjust amounts to suite your taste.
  5. Spoon the mixture into a piping bag and decorate the eggs (alternatively you can use two teaspoons to place the filling into the eggs.)
  6. 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.

 
Serve with

Other pink foods for a baby shower: (recipes will follow over the next few days)

2 comments
  1. ziabaki said:

    Beautiful! I like your idea to put the egg white back into the pickling solution to get it pinker. Thanks for coming over and telling me how you like them! I really appreciate feed back. Have a great day!

    • afracooking said:

      So nice of you to drop by and leave a comment! Really can’t wait to make these again!

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