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.
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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.
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