Pickled Beet Deviled Eggs

Boiled eggs, marinated in a brine of beets and honey, with a creamy yolk filling and fresh greens. Really well balanced and a beautiful start to your Easter meal.

Course Appetizer

Servings

Ingredients

To marinate the eggs

6 eggs hard boiled, peeled
2 cups water
1 cup white wine vinegar or distilled
1 lemon juiced
1 tsp salt
2 tbsp honey
1 large golden beet peeled, diced
1 pinch saffron threads optional

For the yolk filling

6 yolks from eggs above plus more if needed
1 1/2 tbsp mayo
2 tsp dijon mustard
1 tsp honey
marinating liquid as needed

Plating & garnish

fresh chives finely sliced
smoked sweet paprika
clover or alfalfa sprouts optional
pea shoots optional
edible flowers optional

Instructions

Make the egg marinade

In a medium pot, combine the vinegar, water, salt, lemon juice, honey, beets, and saffron (if using). Bring to a boil, reduce to a simmer, cover and cook for 30-45 minutes. If the liquid looks like it has reduced by more than 1/2 cup, add 1/2 cup of liquid.
Once the beets are completely soft, add a cup of ice and stir to cool. Pour the mix into a fine mesh strainer, then push the beets through the strainer with the back of a spoon. Stir the marinade and add the eggs to it. cover and marinate overnight at least, but up to 24 hours. Too long and the whites of the eggs will split.

Make the filling

Remove the eggs from the marinade, rinse, and pat dry. Carefully cut each in half and scoop the yolks into a bowl. Mash with a fork as best as you can before adding the mayo, dijon mustard, and honey. Use a hand mixer to blend together until smooth. If the mix is too thick, add some of the marinating liquid, 1 tsp at a time.
Once the consistency is right, taste the mix and adjust seasoning if necessary. Add the filling to a zip top bag and cut a small piece of the corner of the bag out. Pipe equal amounts of filling into each egg half.

Plate

If using sprouts and shoots, make 12 beds of greens on a platter. Place one egg half on each bed, surrounded with edible flowers. Top each egg with a sprinkle of smoked paprika and a pinch of chives. Chill in the fridge, loosely covered with plastic wrap, until ready to serve.