Sunday, November 20, 2016

Rosie Makes Deviled Eggs Like You've Never Had Them Before.

Most every party you go to, there will, no doubt, be some sort of deviled eggs on the appetizer menu.  There's a reason for that.  Deviled eggs are some kinda good.  And everybody has a recipe...  Or two...  Or five...  Also, I've noticed that the eggs are usually the first items to be consumed.

These eggs get a little flavor and color boost from pickled beet juice.

Pickled Eggs
Recipe for 6 eggs. 
Hard cook eggs, let cool, then peel and slice in half.  Remove yolks, cover, and refrigerate.  Place whites in a jar of pickled beet juice and let soak for about 48 hours. 
Slice a thin sliver from the bottom of each white pink and reserve.  You want the eggs to sit evenly without wobbling.
Prepare yolk mixture for stuffing.

Yolk mixture:
3 yolks
2 TB mayonnaise
1/4 - 1/2 tsp sriracha sauce, to taste
kosher salt and freshly ground pepper, to taste.
Combine all together, taste test, and adjust seasonings if desired.
Spoon yolk mixture back into pinks.  Top with reserved pink slivers, minced red onion, and sweet pickle relish.

Serve and enjoy!

I only made 6 eggs the first time.
We ate these at one sitting.
I recommend doubling the recipe.


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