Beet Pickled Deviled Eggs
An updated classic appetizer, this modern version of a deviled egg features fresh chives, creme fraiche and a touch of pickle juice. Dyed with a vibrant beet brine, these eggs bring a pop of colour to the table. Great for any time of the year, but especially spring.
Servings 8 people
Ingredients
For the brine
- 1 medium raw beet sliced
- 1/2 cup distilled white vinegar
- 2 cups water
- 2 Tablespoons granulated sugar
- 1 clove garlic
- 2 teaspoons Kosher salt or pickling salt
- 1/2 teaspoon whole black peppercorn
For the Deviled Eggs
- 9 large eggs
- 2 Tablespoons crème fraîche or sour cream
- 1 Tablespoon mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon freshly-squeezed lemon juice
- 1 teaspoon dill pickle juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon chopped chives
- fresh dill or chives to garnish (optional)
Instructions
Make the brine
- In a medium pot, combine all of the ingredients for the brine. Bring to a boil over medium-high heat, then lower the heat and simmer for 5 minutes.
- Remove the pot from heat and cool the brine completely. Strain into a quart mason jar or container with a lid. Your brine is now ready to pickle the eggs.
Boil and Brine the Eggs
- In a medium pot, gently place 9 eggs. Cover with cool water, then place over medium-high heat.
- Bring eggs to a boil and boil hard for ONE minute. Cover, remove from heat and set a timer for 9 minutes. Meanwhile, prepare a large ice bath in a bowl nearby.
- When 9 minutes is up, use a slotted spoon or spider to transfer the eggs into the ice bath. Let cool completely.
- Gently crack and peel the eggs. Place the hard boiled eggs in the brine. Cover and refrigerate.
- For deviled eggs with just a ring of pink around the edges, brine for 3 hours (this is what I do). For pink eggs throughout, leave them in the brine overnight. Eggs can hold in the brine for 72 hours.
Make Deviled Eggs
- Remove eggs from brine and pat dry with a paper towel. Carefully slice in half lengthwise. Remove the yolks and place in a shallow bowl. Reserve the pink-dyed egg whites.
- Crush the egg yolks with a fork, then add the crème fraîche, mayo, Dijon, olive oil, lemon juice, pickle juice and seasonings. Whip with a fork until well creamy and smooth. Stir in chives. Taste and adjust seasoning, if needed.
- Place the egg whites on a platter (I use a little smear of filling to hold them in place). Scrape the filling into a small sandwich bag and snip the corner. (you could also use a pastry bag with a tip of your chosing).
- Pip the filling generously into the halved egg whites. Garnish with a sprig of dill or chives. Chive blossoms are lovely here! Serve at once.