Beet Dyed Deviled Eggs
There is something incredibly unflattering about a deviled egg, yet still so satisfying. A few years ago, the seemingly obsolete 50s staple made a viral comeback. Suddenly many food people were posting variations of deviled eggs on their platforms. Julie claims she has been eating them her whole life, while I picked up on them closer to 10 years ago. In this video, we show you how to make the pretty pink deviled eggs you’ve probably seen on the internet. For the first time, you actually want beets to stain, and you betcha they do. — Dak
Ingredients
6 eggs
1 red beet
3/4 cup vinegar (white or apple cider)
1 Tbsp sugar
2 tsp salt
3 Tbsp mayo
1 tsp dijon mustard
1 tsp red wine vinegar
1/4-1/2 tsp salt
1/8 tsp black pepper
Sweet paprika (optional)
Instructions
To make beet brine, quarter beet and place in large saucepan. Add vinegar, salt, sugar and 3 cups of water. Bring to a boil, pour into a large heatproof bowl and set aside to cool.
Next, put 6 eggs in same large saucepan, covered with cold water. Bring to a rolling boil. Once boiling, set a timer for 7 minutes. Cover, and keep at a boil. When the timer goes off, immediately run cold water over the eggs to stop cooking or put in an ice bath.
Once the eggs have cooled, peel and place into the beet brine. Refrigerate for at least an hour, up to overnight.
Once the eggs are done brining, remove them from liquid and carefully cut in half lengthwise. Using a spoon remove the yolk and place these in a separate bowl. Place the whites on a plate. Once all yolks have been separated, add the mayo, dijon mustard, red wine vinegar, salt and black pepper to the bowl and whisk to incorporate. Continue to mix until yolks are completely smooth and no lumps remain. You may need to add a touch more mayo or red wine vinegar to achieve a smooth texture.
Carefully spoon the yolk mixture into the prepared whites, lightly sprinkle with paprika, if using. Refrigerate until served.
Makes 12 deviled eggs