A New Favorite on any Spring Table
The content below may contain affiliate links, which means that when you click and shop the links, we receive a commission.
After watching this recipe being made one day on Food Network’s “The Kitchen”, we knew we had to try it out for ourselves. The result was nothing short of beautiful. The eggs, themselves, were transformed into these brilliantly colored bites. The brine from the pickling added a little extra bite. We added our own little twists and tweaks.
We worked off of Katie Lee’s recipe here, which is amazing. She’s one of my absolute favorites.
Also, total side-note, but how adorable is this egg plate? Sadly, I haven’t been able to find our old one from Crate and Barrel. We purchased it a few years ago in McLean when we hosted our first Easter brunch. If you’re looking for a great deal on one that’s really similar, here it is for just over $10.00! This one is also a classic that you just can’t go wrong with.
Here’s what you’ll need:
14.5 oz can of pickled beets
1/2 cup of apple cider vinegar
1 tbsp brown sugar
6 large eggs (you’ll cut these in half lengthwise soon and end up with a dozen of these bites; we doubled this recipe when we did it)
1 tsp whole black peppercorns
1/4 cup of mayonnaise (Duke’s is our favorite)
2 tsp Dijon mustard
Salt and pepper
Dash of garlic powder
Dash of paprika
Minced chives for garnish
Saucepan
Deviled egg dish for serving
Large zip-top bag
Scissors
Now, to pull it all together…
Separate the beets from the pickling brine and set aside (you can use the beets for other things, like a spinach salad with goat cheese). In a small saucepan, add the brine, apple cider vinegar, black peppercorns, and brown sugar. You can also add a few slices of the beets. Bring it to a low boil and stir until all of the sugar dissolves. Let it cool completely.
Boil your eggs for about 10 minutes, or until they’re hard-boiled.
Let them cool, then carefully peel off the shells.
Place the eggs into a glass bowl that will fit all of them (and the brine) and can be covered. Once they’re in, pour the brine over the eggs, cover, and refrigerate for at least 6 hours. You can refrigerate them for up to 24 hours. Remember that the longer they stay in the beet brine, the deeper pink they’ll get.
Slice each egg in half lengthwise, carefully separating the yolk and the white of the egg without breaking the white of the egg. This is now your shell/vehicle for serving if you haven’t made deviled eggs before.
Place your egg white “shells” onto your serving plate.
Once your yolks are separated, place them into a bowl with the mayo, mustard, salt, and pepper and mix. I like to add a bit of paprika and a hint of garlic powder here, too, to spice it up.
When your yolk mixture is smooth, carefully spoon it into one of the bottom corners of a zip-top bag. Cut a small hole in the corner and use the bag to pipe your mixture into each of the egg white “shells”.
Sprinkle chives over top and serve!
