Phat Beets Deviled Eggs, Rick's Picks Style!

Always retro, always beloved, always the first appetizer to go; these lovely pickled beet dyed deviled eggs will bring color and conversation to your menu.  When you’re wondering what to do with that extra jar of Phat Beets brine, try these. 

Who says dying eggs is just for kids at Easter?

Deviled Eggs Phat Beets Style!

Yield: 12 deviled egg halves, approximately 4 servings (You will want more than one!)
Inspired by The Kitchn

Note: This recipe should be made with at least 12 - 48 hours of lead time to get proper color and pickling saturation of the hard-boiled eggs.

The Method: The Ingredients

1 15oz jar of Rick’s Picks Phat Beets

1 15oz jar of reserved brine from Rick’s Picks Phat Beets
7 eggs, hard-boiled
1 ½ tablespoon of Rick’s Picks With Relish
1 teaspoon of favorite mustard
¼ cup of mayonnaise
½ teaspoon of sweet paprika, divided
½ teaspoon of kosher salt

The Madness: The Assembly: Pickling the Hard Boil Eggs

This recipe has a two-step process.  First we pickle the hard-boiled eggs, then we devil them.

The best way to hard-boil eggs I’ve found is to start with a medium saucepan that has a lid.  Carefully add eggs, and enough cold water to cover the eggs by approximately 1”or so.  Bring the water to a boil under high heat.  Once the water begins to boil, turn off the heat, cover the saucepan with its lid and allow the eggs to sit for 10 minutes.  Don’t open the lid.  Drain the eggs.  Either place the eggs into an ice bath, or cover with cold water.  Once the eggs have cooled, peel and set aside 6 of the eggs, placing the 7^th into the refrigerator for later use.  Unshelled hard-boiled eggs keep for about a week in the refrigerator.

 

 

Now on to the pickle process:  Strain into a medium bowl a jar of Phat Beets, separating the brine from the contents of the jar.  Be sure to keep and incorporate all of the great ginger, onion, and rosemary pieces from the jar in with the strained Phat Beets.   Add the additional jar of reserved Phat Beet brine to the strained brine.  Set aside.

In an airtight quart container or canning jar alternate layers of the strained contents of the Phat Beets jar with hard-boiled eggs.  You will have enough room to have three layers of both eggs and pickled beets.  Add the two jars of reserved brine to the layered quart of phat beets and hard-boiled eggs.  Be sure that there is enough room in the container to allow the brine to fully cover all of the eggs and beets.  Place the lid on the container, and let this mixture sit refrigerated for 12 to 48 hours. 

 

 

Once the eggs have brined, remove them from the quart of Phat Beets.  Slice each egg in half, being careful to wipe your knife between cutting each egg.  Remove the yolks into a medium bowl.  Return to the refrigerator to retrieve the 7^th hard-boiled egg.  Peel and mash well the entire hard-boiled egg with a fork.  This reserved egg will act as filler for the 6 yolks.  Add the mashed egg to the bowl of yolks.  Add relish, mustard, ¼ teaspoon of paprika, salt, and mayonnaise.  Stir and mash the egg mixture until its texture is to your liking. 

Using a small spoon, add the egg salad mixture into the beet colored egg whites.
 
Garnish each deviled egg with a cube of Phat Beets, and a sprinkle of paprika.

Happy Holidays, from Bon Appégeechee and Rick’s Picks.