Pickled Deviled Eggs
Make these gorgeous purple deviled eggs ahead of time for easy holiday entertaining — perfect for Easter brunch! Mix and match your toppings! The possibilities are endless – shrimp, chives, smoked salmon, crabmeat, capers, diced red bell pepper, Italian parsley, cucumber, fresh dill, etc.
12 hard-boiled eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh dill or chives
1 (16-ounce) jar beets
1 cup water
1 cup white vinegar
Crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips
- Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves. Finely chop remaining 4 white halves.
- Mash yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.
- For Marinade: Drain beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.
- Remove purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Garnish with toppers, as desired.
Makes 20 deviled egg appetizer servings.
- Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To peel a hard-boiled egg: Gently tap egg on counter-top until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
- No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
- Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
Nutritional Information Per Serving (1/20 of recipe; 1 deviled egg appetizer): Calories: 61; Total Fat: 4 g; Cholesterol: 114 mg; Sodium: 121 mg; Carbohydrates: 2 g; Dietary Fiber: 0 g; Protein: 4 g; Vitamin A: 187.9 IU; Vitamin D: 25 IU; Folate: 14.7 mcg; Calcium: 20.3 mg; Iron: 0.5 mg; Choline: 89.1 mg.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).