Thursday, November 3, 2016

Pickled Beets And Peppers Deviled Eggs

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 Oh Boy Deviled Eggs...

But not just any Deviled Eggs, these have a tremendous presentation... a wonderful almost neon look outer coating of the eggs.  The accent color is very easy to add.

The extra flavoring comes form slices of various pickled items... Sweet pickles, pickled Beets and quick Pickled Jalapenos.  The Beets you can buy in a jar (and you will need the liquid in the can to get the color onto the eggs).  Pickles come in a jar but the Jalapenos are so easy to make and so dramatically change the look (deeper brighter green) as well as the taste (adds a sweet hint to the heat of the spicy pepper).  Follow the blue letter link for that easy to follow recipe.

The combination of traditional deviled egg, combined with the pickled items (Beets, Pickles and Jalapenos)makes for a unique flavor.  The extra coloring of the outside of the eggs adds to the beautiful presentation.  All in all... Such a terrific Deviled Egg...  Certainly a dressed to impress presentation worthy of any party, get-together, PotLuck, Church social or big family gathering.

Enjoy indeed!

 OK... Here's what I did...

"Old School" Recipe

  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
    1 (16 Ounce) Can Pickled Beets
  • 1 Cup Vinegar
  • 1/2 Cup Brown Sugar
    1/4 Cup
  • 1/4 Cup Minced Dill pickle
  • 2 TBS Yellow Mustard
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • Sprinkle of Paprika for Garnish
  • Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
  • 24 Small pieces of Pickled Beets for Garnish
  • 24 Slices of Pickled Jalapenos.
  • 24 Slices of Dill Pickles
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. For the Pink/Purple outer Color...
    Drain the pickled beets, retain the juice,  Add the juice to 1 cup vinegar and 1/2 cup Brown Sugar and mix to combine.transfer this juice to a large bowl.  Add the hard cooked eggs and gently swirl for 10 minutes until evenly colored.  the eggs do not need to be completely submerged, just 1/2 way or more.  Then continue to turn the eggs until there is an even coating.  The longer you leave the eggs in the brine, the deeper the color and the deeper penetration into the egg.  BUT the eggs will get rubbery the longer you leave them in the brine.  10 minutes for me works just fine.
  4. Once all eggs are colored, dry on a paper towel.  Slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  5. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  6. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  7. Fill the hollow of each egg . Garnish with sliced various pickled items... I like to use pickled beets, sweet pickles and Pickled Jalapenos,  This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
  8. Serve chilled and ENJOY!

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