Deviled eggs are already a perfect party food. Add this bright shot of color to the mix and you’ve taken them to another level of wow. In researching these guys I learned that the tradition of beet-pickled deviled eggs is a big one in Pennsylvania. You take a half dozen eggs, plop them in the pickled beet brine, and let them sit overnight, or longer, depending on your desired hue.
Get Grist in Your Inbox
Kimberley Hasselbrink is a photographer and food blogger based in San Francisco, Calif. You can find more of her work on her blog, The Year in Food, on the Etsy blog and bonappetit.com.
Don’t believe anything you read at Natural News
Amory Lovins’ high-tech home skimps on energy but not on comfort
This little fox loves transit. Should we tell him he just missed his stop?
Millions alive today would have to die before the paleo diet could take over
Meet the Andy Griffith who’s going after fracking polluters