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.
Antarctica’s “bleeding glacier” is kind of terrifying
Utilities vs. rooftop solar: What the fight is about
This app helps you avoid supporting Monsanto and other terrible companies
Occupy the Farm movement rises again, hours after being raided
Brooklyn police bust rooftop grow operation … of heirloom tomatoes