Purple Pickled Deviled Eggs by Brisia@bridgingpalates
Coloring eggs has never been more nutritious! This Easter skip the food dye and make a batch of bright, colorful and playful creamy deviled eggs for everyone to enjoy! Because beets naturally have a deep red color, they are not only a natural alternative to artificial food coloring but are packed with nutrition and vitamins. Beets are rich in antioxidants, potassium, folic acid and fiber. They have been used in many pastries from pies, brownies to cupcakes and the juice from beets has been known as a great natural alternative to color frosting and replace food dye in red velvet deserts. This spring season dazzle the brunch table with this colorful approach to deviled eggs!
For a dozen eggs or 24 deviled eggs
Two 1 quart mason jars
5 cups water
1 dozen eggs
2 medium beets (peeled and cut in quarters)
1/2 cup sugar
1/2 cup vinegar
1/2 tsp anise seed
1/2 tsp cardamom seeds
1 Bay leave
Pinch of salt
To devil eggs (one batch or 12 deviled)
3 Tbsp mayonnaise
Salt to taste
Optional garnishes: Paprika, white pepper, chives, edible flowers
*For 24 deviled eggs use 6 Tbsp mayonnaise
To hard boil eggs
Place your eggs in a pot and cover eggs with cool water by 1 in. Cover pot with a lid and bring the water to a boil over high heat. When water has reached a boil, cook eggs for 10 minutes. Remove the pot from heat, drain and cover eggs with cool water again. Shell each egg under cool running water. Set aside.
For the beet juice
Fill your pot with 5 cups water and beets. Bring to a boil. When water is boiling let beets simmer for 10-12 minutes. Pierce beets, if they are tender add in your spices, sugar and vinegar. Boil for another minute or so. Remove from heat and let cool down.
Once beet juice has cooled, add 6 eggs to each mason jar and top off with the juice and beets. Set in fridge and let eggs marinate overnight.
For deviled eggs
Remove eggs from marinade and slice each egg in half. Remove the yokes from eggs and place in a bowl, add mayonnaise and salt. Whisk until creamy. Spoon creamed yolks into each cavity of sliced egg. Garnish and serve :)
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