I made these over the Holidays. I could not resist the bright colors, and the pickling gives the eggs a lovely tangy flavor. I over pickled this batch. It is best if you only leave the eggs to pickle overnight, instead of the entire week I gave this batch. You live, you learn, and if I’m lucky I might eventually get it right.
Day 1 – Beet Pickled Eggs
- 1 peeled and thinly sliced Beet
- 10 hard boiled and peeled Eggs
- 2 Bayleaves
- 2 cups Vinegar
- 1 cup Water
- 1/4 cup Sugar
- 1 tbsp Salt
- 1 tsp whole Black Pepper Corns
- 1 tsp whole Coriander Seeds
- Sterilize a large glass jar.
- Bring the vinegar, water, sugar, salt, black pepper, and coriander seeds to a boil.
- Meanwhile, arrange the beet slices, eggs, and bayleaves in the sterilized jar.
- Pour the boiling hot pickling solution into the jar until the eggs and beets are full submerged.
- Seal the jar with a lid, and let it cool slightly before placing the jar in the refrigerator to pickle overnight.
Day 2 – Deviled Eggs
- 1 jar of Beet Pickled Eggs
- 2 tbsp Mayonnaise
- 1 tsp Mustard
- Smoked Paprika
- Slice each egg in half, and remove the yokes.
- Combine the yokes with the mayonnaise, mustard, a dash of paprika, and salt to taste.
- Beat the mixture until smooth.
- Use a piping bag or spoon to refill the egg whites with the yoke mixture.
- Dust with paprika or sprinkle with chopped chives and serve.