Pickled Deviled Eggs

Prep:12h 15minCook:30min

Deviled eggs pickled in a beet infused pickle. They come out with a lovely pink outside - perfect for Easter and spring!

Updated at: Fri, 29 Mar 2024 04:09:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories45.4 kcal (2%)

Total Fat2.2 g (3%)

Carbs2.9 g (1%)

Sugars1.5 g (2%)

Protein3.2 g (6%)

Sodium59 mg (3%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

12eggs

hardboiled

Pickling Liquid

4beets

2shallots

2garlic cloves

1 Tbspallspice berries

1 tspwhole cloves

1 Tbsppeppercorns

1cinnamon stick

1 Tbsphoney

2 cupswater

1 cupvinegar

For the Deviled Eggs

1anchovy fillet

or pickled herring

2 Tbspdijon mustard

1 bunchchives

1 bunchdill

1 jarred salmon caviar

optional

Instructions

For the Pickle

Step 1

Peel and roughly chop the beets. Mix all the pickling ingredients together and heat in a saucepan until warmed through. Strain the solids and let the eggs sit in the pickling liquid for 12 hours.

For the Deviled Eggs

Step 2

Slice the eggs in half. Scoop out the yolks and mix in a food processor with the chopped pickled herring, the dijon mustard, chives, and dill. Blitz in the processor until well combined. Fill a piping bag with the mixture and pipe into the egg halves. Top with red salmon caviar or some extra chives.