Beet-Pickled Deviled Eggs

Ingredients

• 6 eggs

• 1 beat

• 1 cup apple cider vinegar

• 2 tablespoons brown sugar

• 1/4 teaspoon salt and an extra pinch

• 2 tablespoons whole black peppercorns

• 1 tablespoon Dijon mustard

• 1 tablespoon mayonaise

• 2 tablespoons olive oil

• 1/4 teaspoon ground black pepper

Preparation

1. Peel and chop your beet into 6 pieces and add it to a medium size pot with your 6 eggs. Cover the eggs in enough water that there is about an inch above the eggs. Cover with a lid and cook until it boils. Do not remove lid, but turn off the heat and let sit for 7 minutes. Remove eggs from water and plunge into an ice bath. Let the eggs cool for 10 minutes.

2. Peel your eggs and put in a glass bowl (leave them whole). Add 1 cup apple cider vinegar, 2 tablespoons brown sugar, 1/4 teaspoon salt, 2 tablespoons black pepper, and the beats that you boiled with the eggs. Mix the brine and cover with plastic wrap. Place in the fridge for 4 hours.

3. Remove your eggs from their brine and carefully cut them in half lengthwise. Scoop out the yolk and put into a medium bowl (reserve the whites). To the medium bowl, add 1 tablespoon Dijon mustard, 1 tablespoon mayonnaise, 2 tablespoons olive oil, 1 pinch of salt, 1/4 teaspoon ground black pepper, 2 tablespoons of the brine (without whole peppercorns). Mix the yolk mixture until homogenous and then scrape it into a pipping bag with a 4B pipping tip.

4. Place the egg whites on a serving tray and then fill each one with a swirl from the piping bag. Then they are ready to serve. If not serving right away store in the fridge in an airtight container.

Notes

• Yield: 12 deviled eggs

• When filling a piping bag, put the tip in first and then measure where you need to cut. Take out the tip, cut, and put back in the bag. Twist the top and flip to the side before opening the bag to put the mixture in. Put the bag inside a tall glass or container and flip the top out of the glass or container. This will make it easier to fill.