Beet-Pickled Curried Deviled Eggs

I love a good deviled egg. Y’know what? I love a BAD deviled egg. Whether served up all fancy gastropub-style on a piece of slate with artisinal olive oil and microgreens, or picnic-style with entirely too much mayonnaise and horseradish, when it comes to deviling things, I’m 100{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} on-board.

Beet Pickled Curried Deviled Eggs

If I could change one thing about them, though, it’s that they aren’t always tremendously visually interesting. Oh, sure. You can serve them on a five-tiered crystal tray, with a chip of deep-fried garlic or a whole boiled shrimp poking obscenely out of the top of each half egg. But for most of us, the humble backyard-barbecue deviled egg isn’t always much to look at it, aside from a shake or two of paprika.

Beet Pickled Curried Deviled Eggs

Until now! A quick overnight pickling in beet juice imbues the white of the egg with a lovely fringe of light pink, but the changes aren’t merely visual. In addition to the beautiful color, the pickling process also firms up the texture of the egg white, and gives it just the slightest edge of tartness, which we balance here by adding a little curry powder to the otherwise dead-simple yolk mixture.

They’re my new favorite, and as diabolically poppable as ever. On this batch, I think I ate about a half a dozen before I realized what I was doing.

Beet Pickled Curried Deviled Eggs

Beet-Pickled Curried Deviled Eggs
 
Author:
Serves: 12 halves
Ingredients
For the pickling:
  • 8 eggs
  • Liquid from 1 can pickled beets
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon peppercorns
  • 1 teaspoon salt
For the yolk mixture:
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise, plus more as needed
  • ½ teaspoon curry powder
  • Salt and pepper to taste
  • Olive oil, to finish
Method
  1. Hard boil eggs and peel. Place peeled eggs in a large jar or bowl. Add the liquid from a of pickled beets, then the cider vinegar, sugar, peppercorns and salt. Stir or cap and invert jar to make sure all eggs are covered. Let sit for at least 12 hours, up to 2 or 3 days. The longer you pickle them, the deeper the color will get. In these photos, the eggs were pickled about 16 hours.
  2. When brining time is finished, cut each egg in half and scoop out yolks, discarding whites from two of the eggs, so that the 12 halves you're left with will be super overstuffed and delicious.
  3. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, salt, pepper, and curry, then mix until smooth, adding more mayonnaise as needed until mixture is desired consistency.
  4. Fill a pastry bag (or Ziplock with the corner cut off), and pipe each egg with the mixture. Drizzle with good olive oil, and serve.
 

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

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