Look at this delightfully retro way of adding a pop of color to your Easter table! Deviled Eggs are so 80’s, I remember my mother serving her version for parties with a sprinkle of smoked paprika on top. These hard boiled eggs have been pickled in beet juice, giving them a lovely layer of color that is perfect for Easter. The egg yolk is smooshed with a bit of mustard, mayo, herbs and a squeeze of lemon juice and then piped back into the egg. Not feeling the pink? No worries, just skip the pickling step. But these are as simple to make as they are delicious, so if you’re in the market for something easterly, thus is a sure fire win!
8 hardboiled eggs (boil from cold for 12-15 min, then turn off heat and let sit covered for another 10 minutes. Then run under very cold water.)
17 oz (0,5 l) beet juice
1 cup ((240 ml) apple cider vinegar
2 tsp salt
2 tsp mayonnaise
2 tsp Dijon mustard
1 tsp salt
1 squeeze fresh lemon juice
2 tbsp of chopped fresh herbs (I used a tbsp of chives and a tbsp of basil), plus more for garnish
Pinch of cayenne pepper
Freshly ground pepper
Mix the beet juice, apple cider vinegar and salt together in a deep bowl. Place the peeled hardboiled eggs into the pickling liquid and make sure they are completely covered. They will bob to the surface, so you will need to check on them every now and again and push them down to submerge them.
Leave on the pickling liquid for 1 hour or until the eggs have reached your desired shade of pink.
When finished, remove with a slotted spoon and place on a paper towel to dry. Halve with a long sharp knife. Using a teaspoon, carefully scrape all the yolks into a bowl. Add the Dijon mustard, mayonnaise, salt, lemon juice, herbs, cayenne pepper and some freshly ground black pepper. Mash everything together with a fork.
If you want, you can fill the mass into a piping bag and pipe it back into the egg hollows, otherwise just spoon it in. Sprinkle with more fresh herbs.
Serve on a platter of greens.