Beet-pickled deviled eggs recipe for a vibrant twist

Ingredients for Beet-pickled deviled eggs

• 240 ml apple cider vinegar, plus 45 ml, divided

• 15 g caster sugar, plus a pinch, divided

• 13 g kosher salt, plus a pinch, divided

• 1 small red beet, peeled, halved

• 12 hard-boiled eggs, peeled

• 120 g mayonnaise

• 15 g finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish

• 5 ml anchovy paste

• 1 g freshly ground black pepper

• 2 hot chiles, thinly sliced

How to make Beet-pickled deviled eggs

1. In a medium saucepan, mix 240 ml apple cider vinegar, 15 g sugar, 10 g salt, and 720 ml water. Add the beetroot and bring to the boil, then remove from the heat and allow to cool slightly. Pour the mixture into a large heatproof jar or bowl, ensuring the beetroot is included.

2. Add the eggs to the mixture and stir. Refrigerate for at least 3 hours, stirring occasionally, or overnight for a darker shade of pink.

3. Once chilled, remove the eggs from the liquid. Halve the eggs, reserving the whites, and gently transfer the yolks to a bowl.

4. Add 15 ml vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1 g each of salt and pepper, then spoon or pipe the filling into the egg whites.

5. In a separate bowl, combine the chiles, remaining 30 ml vinegar, and the remaining pinches of sugar and salt. Let stand for 15 minutes.

6. Drain the chiles and sprinkle them over the deviled eggs. If desired, sprinkle with additional herbs before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.