Deviled Eggs are a classic recipe perfect for parties, the holidays, Easter and almost everything in between, especially when they get a pretty pink makeover! I made both classic deviled eggs and these Pink Pickled Deviled Eggs for a picnic last year and the pink eggs disappeared before anyone even touched the traditional ones. I’d say they were a hit!
3 beets, peeled and halved
3 cups apple cider vinegar, plus an additional 3 tbsp
6 cups water
2 tbsp salt + 1 tsp
2 tbsp sugar + 1 tsp
18 eggs (buy the organic, free range boiled and peeled eggs for perfectly peeled eggs, and saves so much time!)
2/3 cup avocado oil mayo
1 bunch chives
Combine 3 cups vinegar, water, 2 tbsp salt, 2 tbsp sugar and beets in a large pot and bring to a boil. Let boil 2 minutes then remove from heat and let cool until it is no longer steaming. (Be very careful not to spill as beets will dye almost everything they touch!)
Gently lower all eggs into pot, making sure they’re entirely submerged. (Add water if needed to cover them all.) Refrigerate for 4 hours or overnight for a darker pink. Stir occasionally. Once they’ve reached your desired color, fish eggs out of the pot with a slotted spoon and cut each in half length wise. Use a teaspoon to gently scoop out yellow yoke and place in a small bowl.
Crush yokes into a fine powder with a fork then add mayo, chopped chives (saving some for garnish), and salt and pepper to taste. Add more mayo to attain your preferred creaminess. Arrange halved egg whites on a dish and gently pipe or spoon the yoke mixture back into the holes in the egg whites. Sprinkle with remaining chives.
Slice the jalapeños into thin wheels and place in a bowl. Add remaining vinegar, salt, and sugar and let pickle for 15-30 minutes. Remove from bowl and let dry on a paper towel before sprinkling over deviled eggs. ( I put the jalapeños on half the eggs so guests have a choice based on their heat tolerance.) Voila! They’re ready to serve!