We visited my parents farm in Michigan for the week of Christmas and my mother made an insane amount of candy, snacks, and desserts. She made many family favorites and tried a few new recipes as well, including pickled eggs!
Although pickled eggs may not sound appetizing, the eggs were delicious and vibrant. I felt inspired to take the pickled eggs one step further and made them into festive deviled eggs for a New Year’s party.
The pickled eggs are nothing more than boiled eggs which have been peeled and soaked in pickled beet juice. Refrigerate for 24 hours to achieve a fully colored egg white. If you leave them to soak longer, it’s ok but you may risk having the egg yolks staining with the red color too.
I used a dozen eggs and two cans of beets. I placed the drained beets in a bowl for eating throughout the week and placed the juice into a jar. After peeling and cooling the boiled eggs, I plopped them into the jar and added a little water so the eggs were completely covered. Cover and store in the refrigerator.
The flavor is subtle and not overpowering at all. The main benefit here is the bright red color of the eggs. I decided to make the pickled eggs into deviled eggs for a New Year’s party we were attending. I didn’t know anyone at the party (they were all Joe’s friends) so I figured the eggs would make for a fun conversation starter. And, they did!
Pickled Deviled Eggs Recipe
1 dozen pickled eggs, cut in half
1/2 cup mayonnaise
1 Tablespoon dijon mustard
1 teaspoon Sriracha chili sauce
1 green onion (green only), minced finely
salt and pepper to taste
Place all of the eggs yolks into a boil and mash finely with a fork. Add remaining ingredients and mix until fully combined.
Place the mix into a plastic bag and snip the corner with a pair of scissors. Use this bag to pipe the egg mixture into the cavity of egg boiled egg. As you can see, I’m not terribly consistent with my piping.
Everyone at the party loved the appetizer and the eggs were certainly a conversation starter!