Posts Tagged ‘egg’

deviled pickled beet eggs



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
  1. Make hard-boiled eggs and peel them. The perfect egg boiling method from e-how for example works good for me.
  2. Combine beet (juice), vinegar and sugar. Bring to a boil and stir until the sugar dissolves. Let it cool down for a bit.
  3. Slice the onion thinly and add to the beet vinegar mixture.
  4. While the liquid is still a bit warm, fill a container that’s large enough with the eggs and the liquid alternatively.
  5. Seal and store in the refrigerator.
  6. After about 2 days, the eggs will be ready. Take them out and rinse them shortly with cold water.
  7. Slice the eggs lengthwise and carefully remove the egg yolks.

  8. Mash the egg yolks with a fork and mix them with mayonnaise and mustard.
  9. Fill the egg yolks into the egg halves with a piping bag. Done!


Are you looking for Easter dishes that are easy and fun to make? If yes, then these “newly hatched chicks” made from hard-boiled eggs are perfect for you (along with chicken mommy, of course). You can offer them as a snack or use them to garnish a salad. Or how about an Easter picnic? Simply pack them in the egg carton you bought them in. Safe transportation and a cute way to serve.

Easter is approaching soon so it’s about time to present some Easter recipes. I like this chick egg very much because it’s so simple. And it totally makes sense to reshape boiled eggs so they look like hatched chicks. No wait, that’s actually kind of creepy. Nevermind, they do look cute after all :-)

I’ve encountered the basic idea of this chick egg on lots of bento blogs (or here on Flickr), so its origin remains unclear. Everyone has their own way of styling the faces. I attempted to come up with a personal variation, too. And I tried to find a way to make it that is as quick and easy as possible. Have fun!


How to make a Chicken Family from Hard-Boiled Eggs

  • eggs
  • carrot slices
  • thin red pepper slice
  • black olives or nori (like the seaweed sheets you use for sushi)
  1. Boil the eggs. You can use this perfect method here for example. Make sure you don’t overcook the eggs. You don’t want ugly green chicks, do you? Well maybe when it’s time for Halloween. In the last 3 minutes of boiling, add the carrot slices to the water.
  2. The egg yolk is near the flat end of the egg, so the cut should be nearer to that side. The pointy end of the egg will be the bottom. You can use a regular small knife. It worked best for me when I held it near the tip, the sharp edge facing upwards. Cut a zig-zag line. You don’t have to be overly cautious not to cut the yolk. A bit cutting is okay, just don’t ram the knife through it.
  3. Gently pull and stroke the small part of the egg white. If doesn’t come off easily, re-cut the zig-zag line. Maybe it’s a good idea to brush the egg yolk at this step with oil. I noticed that they turn dry and cracky after a while!
  4. I used an apple corer to make the chicken beaks, but you can use small round cookie cutters as well. Cut the carrot slices so they look like crescents.Or like orange clipped nails.
  5. Press the carrot beaks (2 crescents) into the egg yolk. For the chicken mommy, you may have to you use a little mayonnaise as an adhesive.
  6. If you use olives for the eyes, use the end of a plastic drinking straw to cut circles.
  7. If you use nori, go get your hole puncher at your workstation and cut out nori circles.
  8. Nori eyes can be placed easily with the flat end of a toothpick that has been damped.
  9. For the mommy chicken’s comb, cut out a red pepper circle and divide it in half. Make a small cut into the egg so you can place the comb inside.
  10. Arrange the chicken family in an egg carton. Done!

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