The Recipe Corner — Jo Ann Jackson
Beet Pickled Devilish Eggs perk up the Easter brunch
Eggs are a traditional symbol of Easter, and they’re just as likely to be found hidden outside under a tree as they are on the table at an Easter brunch.
According to the History Channel, Easter eggs can be traced back in Christian tradition to the 13th century, and are thought to represent Jesus’ resurrection and emergence from the tomb. Other historians suggest that because they were a forbidden food during Lent, the people would decorate them to eat on Easter in celebration of the end of the fasting period.
This recipe for deviled eggs from Food Republic uses beet juice to provide an extra level of flavor and color to the whites, helping them resemble Easter eggs. Once finished, these eggs will taste just as good as they look!
1. Halve one of the serrano peppers lengthwise, keeping the seeds. Place the pepper in a large saucepan and add the water, vinegar, beets, sugar, garlic, peppercorns, salt, and bay leaves. Bring the mixture to a boil over high heat, then reduce to low. Simmer until the beets are tender, about 20 minutes. Remove the saucepan from the heat and let cool to room temperature.
2. Carefully add the eggs to the beet liquid and refrigerate for at least six hours. Take them out of the liquid and let them dry completely.
3. Cut the dried eggs into halves lengthwise and remove all of the yolks.
4. Place the yolks into a mixing bowl and arrange the whites on a serving platter. Add the mayonnaise, olive oil, Sriracha, and mustard to the yolk, mixing and mashing thoroughly. Then, fill the egg whites with the mixture. Slice the last pepper into rounds and use one to top each deviled egg. Sprinkle with paprika, smoked paprika, or curry powder, if desired.
2 Serrano peppers, divided
3 cups water
1 cup white vinegar
1.5 cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
12 large hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon Sriracha sauce
Mild curry powder or smoked paprika for garnish, optional