Now that you’ve got your cocktail all picked out for tonight’s Halloween festivities, let’s talk nibbles! Specifically, the oddest looking beet pickled deviled eggs. When on a recent trip to Atlanta for business, myself and a few other bloggers were chatting about how amazing deviled eggs are. Do you realize – everybody loves deviled eggs! (Ok, ok, maybe not if you’re vegan. But still.) I personally love deviled eggs because they’re so easy to make, you can switch up the flavor in a million different ways, and they always disappear at parties in a flash. Today’s recipe mixes up the classic with the same amazing beet color and flavor of this morning’s cocktail recipe, resulting in a festive little snack everyone will love. Yum!
- 3 cups water
- 1 cup distilled white vinegar
- 1 small beet, peeled and sliced
- 1 small garlic clove, sliced
- 1 teaspoon sugar
- 1 bay leaf
- 12 hard-boiled large eggs, peeled
- 1 teaspoon worchester sauce
- 1/3 cup mayonnaise
- 1 tablespoon grainy mustard
- 1 tablespoon capers
- 1/2 teaspoon salt
- Paprika for finishing
- Olives (sliced so you have 24 slices)
Bring water, vinegar, beet, garlic, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 1 hour. Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mix together in food processor or mash with a fork the yolks with mayonnaise, mustard, worschtser, and capers. Season with salt and pepper, then divide among egg whites. You can use a piping bag or a ziplock like I did. Top with olives to make “eyeball” looking eggs. Sprinkle lightly with paprika. Enjoy! You can also do this a few hours ahead of time before serving.