Beet Pickled Deviled Eggs

I made these over the Holidays.  I could not resist the bright colors, and the pickling gives the eggs a lovely tangy flavor.  I over pickled this batch.  It is best if you only leave the eggs to pickle overnight, instead of the entire week I gave this batch.  You live, you learn, and if I’m lucky I might eventually get it right.

Day 1 – Beet Pickled Eggs

Ingredients:

• 1 peeled and thinly sliced Beet
• 10 hard boiled and peeled Eggs
• 2 Bayleaves
• 2 cups Vinegar
• 1 cup Water
• 1/4 cup Sugar
• 1 tbsp Salt
• 1 tsp whole Black Pepper Corns
• 1 tsp whole Coriander Seeds

Directions:

1. Sterilize a large glass jar.
2. Bring the vinegar, water, sugar, salt, black pepper, and coriander seeds to a boil.
3. Meanwhile, arrange the beet slices, eggs, and bayleaves in the sterilized jar.
4. Pour the boiling hot pickling solution into the jar until the eggs and beets are full submerged.
5. Seal the jar with a lid, and let it cool slightly before placing the jar in the refrigerator to pickle overnight.

Day 2 – Deviled Eggs

Ingredients:

• 1 jar of Beet Pickled Eggs
• 2 tbsp Mayonnaise
• 1 tsp Mustard
• Salt
• Smoked Paprika

Directions:

1. Slice each egg in half, and remove the yokes.
2. Combine the yokes with the mayonnaise, mustard, a dash of paprika, and salt to taste.
3. Beat the mixture until smooth.
4. Use a piping bag or spoon to refill the egg whites with the yoke mixture.
5. Dust with paprika or sprinkle with chopped chives and serve.