The Potluck Staple Gets a Facelift
These beet-pickled deviled eggs elevate the casual dish to a work of foodie art
PHOTO BY MARTHA BUSSE
The beet-pickled deviled eggs are sure to impress
The reigning star of a casual potluck, the humble deviled egg seems to have no business showing up at a fancy ball. That is, until you drape her in a brilliant, beet-dyed magenta coat, adorn her with radiant caviar jewels and accessorize with flecks of bright green chive. Now take a bite. The sweet and sour tang of the pickled egg white melds into the mild and creamy filling. Each burst of succulent fish roe takes your taste buds on a temporary dip into the salty sea, tempered momentarily by the pungent chive garnish. Here’s to a new year full of endless possibilities.
RECIPE: Beet-Pickled Deviled Eggs
8 eggs, hard-boiled and peeled
1 recipe pickled beets (see my mom’s recipe below, or buy canned pickled beets)
3 tbsp mayonnaise
1 tsp mustard
1 1/2 oz salmon roe or tobiko
Finely chopped chives or green onion
Put peeled, hard-boiled eggs in beet juice (in jar with beets, or pour off pickling liquid into separate container) for about 1–2 days in the fridge. Remove eggs and cut in half; remove yolks. Mash yolks with mayonnaise, mustard and salt. Spoon or pipe yolk mixture back into egg halves. Garnish with roe or tobiko, chive and bits of diced pickled beet if desired.
RECIPE: Fran’s Pickled Beets
4 pounds raw beets, scrubbed, boiled and peeled
1 1/2 cups white sugar
1 1/2 cups white vinegar
1 1/2 cups water
2 tsp salt (if you have pickling salt, use 1 1/2 tsp)
1 small shallot, sliced thin
1 small bay leaf or piece about 1x1 inch
3 whole cloves or pinch ground cloves
3–5 mustard seeds
1-inch piece cinnamon stick or pinch ground cinnamon
Put beets into pieces of equal size, leaving small ones whole. Place beets in clean jars, adding a few slices of shallot, a bay leaf, 3 whole cloves, a pinch of mustard seed and a piece of cinnamon stick or pinch of cinnamon to each jar. Heat the sugar, vinegar, water and salt until the sugar dissolves; pour this liquid into each jar, leaving about 1 inch headroom. Seal well and refrigerate for up to 8 weeks.
Yields about 3 pints of beets.
Find more food stories on Cassidy’s blog, Local Flavor.