Let me start this post by telling you I have never been a huge fan of deviled eggs, until I was given one of these beautifully bright eggs to try.
During a recipe writing course I took over the winter my fellow classmate and friend Rian Handler was developing this recipe, and boy am I glad she did. The beet pickling adds a new dimension to a classic dish and is exactly what I needed in order to enjoy them.
Rian tops her eggs with fresh potato chips which are indeed delicious, I of course had to add my own Hint of Greens spin and opted for some flowers, but I am going to share her original recipe and you can take any spin you would like on them.
Beet-Pickled Deviled Eggs with Purple Potato Chips
If you're not inclined to fry up your own potato chips (which I was not), store-bought Terra chips are a great alternative as well as some edible flowers for a healthy beautiful twist.
- 1 cup water
- 1 tsp. sugar (I used coconut sugar)
- 1 cup apple cider vinegar
- 1 medium beet, peeled and thinly sliced
- 1 shallot, thinly sliced
- sea salt
- 12 hard boiled eggs, peeled
- 1 dried bay leaf
- 2½ cups vegetable oil (optional to make your own chips)
- 2 purple fingerling potatoes (optional to make your own chips)
- ½ cup mayonnaise (I opted for vegan mayo)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. chopped chives, plus more for serving.
- freshly ground black pepper
- special equipment: Mandoline for potato chips
1. In a large pot, combine first 5 ingredients and ½ tsp. salt and bring to a boil. Stir once, reduce heat to a simmer, and cook, covered until beets are tender, 18-20 minutes. Let cool slightly then transfer mixture to a large, resealable container. Add hard-boiled eggs and bay leaf, pressing down to make sure eggs are submerged. Chill at least 2-3 hours, or overnight. The longer you leave the eggs in the pickling liquid, the more intense the pickle flavor and pink color will be.
2. Meanwhile, slice fingerlings as thin as possible on a mandoline. Heat oil in a large skillet over medium-high heat until it begins to ripple. Fry potatoes in 1 or 2 batches until they begin to curl and turn golden brown, about 3-5 minutes. Use a slotted spoon or spider to transfer potatoes to drain on paper towels and immediately season with a few pinches of salt.
3. Remove eggs and beets from container. Discard pickling liquid and cut beets into ½” pieces. Drain eggs on a few layers of paper towel. Once dry, slice eggs in half, lengthwise, and pop cooked yolks into a small mixing bowl. Using a fork, mash yolks with mayonnaise, mustard, and chives until smooth. Season with salt and pepper to taste, and divide among the egg whites. Top eggs with crispy potatoes chips, extra chives, and pickled beet slices.
*Note - In addition to the pickled eggs, you get a bonus…pickled beets! Chop them up and throw them in salads, or leave them whole and put them on toast with a smear of goat cheese.
Now, who said pink eggs are just for easter?
Make a few of these and impress friends and family this weekend.