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.
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.
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.
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.
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
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.
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: