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.
8 medium or large pastured eggs
1 cup reserved beet water
1 cup cider vinegar
1 tablespoon black peppercorns
3 tablespoons mayonnaise or Greek yogurt
1 tablespoon whole grain or Dijon mustard
1 tablespoon sweet pickle relish
1/4 teaspoon salt
handful of finely chopped chives or parsley for garnish
First, cook the beets in one or two cups water until soft.
While the beets are cooking, prepare the eggs. Place the eggs in a pot and fill with cold water. Bring to a boil. When the water is boiling, turn off heat, cover and let sit for 12 minutes. Drain eggs and place in an ice bath to cool. Peel when cool.
When the beets are soft, after about an hour or so, remove from heat, reserving the liquid. Peel skins from beets.
In a wide-mouth quart jar, combine the beets with one cup of the colored water, the vinegar, and the black peppercorns. Add the eggs. Let the eggs sit at least overnight. Longer sitting will more deeply color and pickle the eggs.
For the deviled eggs:
Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl. Add mayonnaise or yogurt, mustard, relish, salt and mash with a fork. Using a small spoon, scoop the mixture into the yolk cavity.
Best served soon after preparing but may be kept, covered, in the fridge until ready for use.