She Devils: Beet Pickled Deviled Eggs for #SundaySupper

Sometimes, it is fun to go back to the classics. There are so many retro dishes out there…ones that take you back to your childhood…ones that just never seem to change with time.

She Deviled Eggs 5

The team at Sunday Supper is taking on retro recipes this week, and there were so many ideas I had to choose from. I think back to when my mom made “porcupine balls” and tuna noodle casserole. Definitely the flavors of childhood! However, there is a retro dish that I have been dying to make, with a fun little spin on it.

She Deviled Eggs 3

I present: She Devils. They are beet pickled deviled eggs. If you like deviled eggs and pickles, you’ll like these. Plus, they’re really pretty, don’t you think? The process to make the She Devils is not much different than regular deviled eggs…you simply add one step at the beginning to get them to this pretty pinkish purple hue.

She Deviled Eggs 2

The next time you decide to whip up a batch of deviled eggs for a get-together, think about making this version to take your regular, run of the mill deviled eggs up a notch! They are so pretty, and I bet your guests and friends will be asking about them.

She Deviled Eggs

She Devils – Beet Pickled Deviled Eggs

Ingredients

6 hard boiled eggs

Juice from a 16 oz jar of pickled beets

1 1/4 cup cider vinegar

3/4 cup water

3 tablespoons brown sugar

3 tablespoons mayonnaise (I use mayo made with olive oil)

1 tablespoon spicy brown mustard (any variety is fine)

salt and pepper, to taste

Instructions

1. In a large bowl (I used a Rubbermaid Take Along container so it could be sealed), combine the juice from the jar of pickled beets, cider vinegar, water, and brown sugar. Stir to combine. If a few of the pickled beets fall into the mixture, it is ok!

2. Add the deviled eggs, seal the container, and place in the refrigerator for 10 hours. If you would like the eggs to have a smaller ring of pink, remove them from soaking earlier!

3. When the eggs have marinated, remove from the pickling juice and place on a cutting board. Slice each egg in half lengthwise, then gently remove the yolks with a spoon and add to a small bowl. Add the mayonnaise and mustard, as well as a few cracks of pepper and a pinch of salt to season. Mash with a fork until combined and smooth.

4. Scoop the finished mixture into the cavities of the eggs where the yolks were removed. Also, you can add the yolk filling mixture to a ziplock bag, seal it, then cut a small opening at one of the bottom corners. Use the bag like a piping bag and swirl the mixture into the eggs. Enjoy!

***Note: The pickling liquid would be enough for more than 6 eggs, so you would be able to make a larger batch if needed. Simply adjust the mayo/mustard amounts to reflect the number of eggs you are making.

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Check out the rest of the retro recipes for Sunday Supper this week!

Sunday Supper Retro Appetizers:

Sunday Supper Retro Salads:

Sunday Supper Retro Breads and Sandwiches:

SundaySupper Main Dishes:

Sunday Supper Retro Sides and Veggies:

Sunday Supper Retro Desserts and Cocktails:

 

 

Comments

    • Katie says

      Thanks Shannon! I am not sure in the end how much of a pickled egg they can be considered when I only soak the hard boiled eggs for 10 hours, but you do get a hint of the pickled flavor in the egg, which is a fun difference in flavor!

    • Katie says

      That is a good point, and definitely a plus! I have a friend who uses only natural foods to dye Easter eggs and I’ve been wanting to try it myself…I want to see how it would work on the egg shells! Perhaps this Easter I will have to give it a shot…

      • says

        My mom always used onion peels to dye eggs when we lived in Poland (and didn’t have access to coloring kits). They turned a nice brownish color. I’ve done it for Easter! I bet beet coloring would be perfect…as well as turmeric.

    • Katie says

      I have been seeing a lot of cool spins on deviled eggs recently…this one was my first variation…maybe moving on to a guacamole bacon deviled egg I saw somewhere; it sounded really tasty!

    • Katie says

      You know, hardboiled eggs are not my absolute favorite thing to eat either! I can eat one half…but I can’t really go much farther than that most of the time!

    • Katie says

      They taste a little like pickles…the pickling liquid that you sit them in does change the flavor of the egg white a bit! However, the longer you leave them in the brine, the more the flavor will sink in, I would think! The next time I make these I might go for a little less time so the ring of pink is slightly smaller…

    • Katie says

      My mom always puts beets on her salads, and I never liked them as a kid! I’ve slowly learned to accept them in salads…haha!

  1. says

    I love deviled eggs but have never had them pickled before. You’re right – the pink so so pretty! They remind me of the eggs Chinese people serve at one-month baby parties. It’s tradition to have a party when a baby turns one month old. Hard boiled eggs (signifying fertility) are dyed red for good luck and each guest gets one. When you peel the egg, it’s pink inside.

  2. says

    If there is a plate of deviled eggs at a party, I usually end up eating half the plate! I love beets too, so I’m pretty excited to try this version.

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