Beet Deviled Eggs
Use leftover soft beets and eggs that have been on the shelf longer than others to create a red-pink bright addition to your spring festivities.
Equipment
- stovetop burner or sous vide(immersion circulator
- whisk and bowl
- piping bag or spoon for assembly
Ingredients
- 12 each eggs
Beet Brine
- 2 cups beet juice
- 1 cups apple cider vinegar
- 1 cup white vinegar
- 2 cups purified water
- ½ cup honey
- 4 tsp. kosher salt
- 3 whole cloves
- ½ cinnamon stick
Deviled Filling:
- Cooked yolks from eggs.
- 3 Tbsp mayonnaise
- 2 Tbsp yellow mustard
- Smoked Paprika or other garnish
Instructions
- Stovetop method: 1. Place eggs in a saucepot with room temperature water just to cover. Bring up to a boil for 2 minutes, remove from the heat, cover, and let sit in the water for 10 minutes.
- Sous Vide Method: 1. Set waterbath temperature to 194F. Place room temperature eggs carefully into water only once the temperature is reached. Cook for 20 minutes and remove to an ice bath to cool completely.
- Beet Brine: Combine beet juice, vinegars, water, honey, salt, cloves, and cinnamon in a small saucepan bring up to a boil to dissolve everything together. Remove from heat and pour into a container to cool completely.
- Carefully drain and peel eggs under cold water. Place in cooled beet mixture and let set, can store for up to a month, color and pickling seeps through in 1 full week.
- Cut eggs in half lengthwise, seperate the whites and yolks, place the whites back into the beet liquid until ready to serve, place the yolks in a small bowl to mix.
- With a whisk mix yolks with mayo and mustard until smooth. If texture is too thick add a splash of beet mixture.
- Spoon or pipe mixture into the egg whites when ready to serve and sprinkle with paprika, and add a bit of spice with a slice of fresh jalapeno or simple with chives.