These hard-boiled eggs were pickled in a beet and white vinegar solution, then sliced in half and filled with an egg yolk-mayonnaise-mustard cream. They gain their colour from the redness of the beet and have a pungent sweet and sour aroma that goes well with the spicy cream filling.
While I’ve seen and eaten many deviled egg dishes in my life, beet-pickled eggs are new to me. Like my friend Wikipedia told me, they seem to be a classic dish popular in Pennsylvania. Dear American readers: I am sorry that for you, this post probably only evokes yawning. For me as a person from the other side of the Atlantic, where beet-pickled eggs are unheard of, the fascination still lingers :-D
Pickled & deviled beet eggs are easy to make and could be served as a pretty and delicious appetizer. Why not include them in your Easter menu?
Pickled & Deviled Beet Eggs (makes 12 pieces)
I looked at different recipes and came up with this. It’s probably not really authentic, but it tasted alright I thought. Feel free to tweak it with the addition of seasonings and such.
- 6 small eggs
- about 3 cups finely shredded red beet or its juice
- 1 cup apple cider vinegar (can be replaced with white vinegar)
- 1/2 cup sugar
- 1 onion
- 4 Tbs. mayonnaise
- 4 tsp. mustard
- Make hard-boiled eggs and peel them. The perfect egg boiling method from e-how for example works good for me.
- Combine beet (juice), vinegar and sugar. Bring to a boil and stir until the sugar dissolves. Let it cool down for a bit.
- Slice the onion thinly and add to the beet vinegar mixture.
- While the liquid is still a bit warm, fill a container that’s large enough with the eggs and the liquid alternatively.
- Seal and store in the refrigerator.
- After about 2 days, the eggs will be ready. Take them out and rinse them shortly with cold water.
- Slice the eggs lengthwise and carefully remove the egg yolks.
- Mash the egg yolks with a fork and mix them with mayonnaise and mustard.
- Fill the egg yolks into the egg halves with a piping bag. Done!