Vibrant Pickled Deviled Eggs
Recipe by Andrea Slonecker
Eggs that have been briefly pickled in radiant ruby beet juice and shockingly yellow turmeric brine make delightful use of your favorite deviled egg recipe. Make these pickled eggs, slice them in half lengthwise, and use whichever filling ingredients you like. A tasty and simple version calls for creaming the yolks with mayonnaise, Dijon mustard, a pinch of piment d'Espelette, and topping with fresh dill sprigs.
Makes 16 pickled eggs; 32 deviled eggs
- 1/2 cup red wine vinegar
- 1 medium red beet, trimmed, peeled, and thinly sliced
- 1/2 cup sugar
- 1 tbsp sea or kosher salt
- 1/2 tsp black peppercorns
- 1 bay leaf
- 1 clove
- 1 cup cider vinegar
- 2 pieces fresh turmeric (about 4 inches), peeled and thinly sliced, or 1/2 tsp ground turmeric
- 2 garlic cloves, thinly sliced
- 2 tsp yellow mustard seeds
- 1 tbsp salt
- 1 tbsp sugar
- 16 hard-cooked eggs, cooled and peeled
To make the beet brine: Bring the vinegar, beet slices, sugar, salt, peppercorns, bay leaf, clove, and 2 cups of water to a boil in a small saucepan over medium-high heat, stirring until the salt and sugar are dissolved. Reduce the heat to maintain a low simmer, cover, and cook until the beet slices are tender, about 15 minutes. Remove it from the heat and cool.
To make the turmeric brine: Bring the vinegar, turmeric, garlic, mustard seeds, salt, sugar, and 1 cup of water to a boil in a small saucepan over medium-high heat, stirring until the salt and sugar are dissolved. Remove it from the heat and cool.
Divide the eggs between 2 large containers. Pour the beet brine into one jar, solids and all, and the turmeric brine and solids into the other. Push the eggs down to completely submerge. Cool to room temperature, then cover and refrigerate for 8 to 12 hours to pick up the color and flavor. Slicing the eggs in half will reveal a bright colored ring around the outside encircling the white, and the vibrant yellow yolk in the center. The contrast is lovely. Out of the brine, the eggs will keep in a covered container in the refrigerator for about a week.