Beet Brined Deviled Eggs

For your next gathering try making these deviled eggs, with a surprising twist. The beet brine creates an eye-catching pop of color, while the classic filling is sure to delight your guests.

For me, the method for perfect hardboiled eggs is easy. Place the eggs in a pot, cover with cold, salted water and a splash of vinegar, bring to a boil, remove from heat, cover and let sit for 10 minutes. The salt in the water helps to season the eggs and the vinegar helps to break down the structure of the shell. If you’re in a hurry, cool the eggs in an ice bath for 5 minutes before peeling. The eggs can also be rinsed with cold water and cooled in the fridge for later use. Always start by cracking the eggs from the bottom where the air pocket has settled. If the shells are being stubborn and wanting to stick, try peeling the eggs submerged in water or under a running faucet.

Once peeled, these eggs are soaked in a beet juice brine to create a radiant ring of color. Make sure that the brine is cooled before adding the eggs to prevent them from cooking again. The longer the eggs sit in the brine, the more color they will take on. I like to brine the eggs for 6-8 hours. If you’d like more color on the eggs, let them soak overnight. The color will continue to spread a little, even after removed from the brine. I prefer the look of the eggs right as they come out of the brine, so I fill and serve within a few hours. They can be served the next day, they might just not be as pretty.

I find that simplicity is key when it comes to the deviled egg filling. There are lots of complex recipes out there with a never ending list of ingredients. The best flavor and texture comes from just egg yolks, mustard, mayo, a tiny dash of hot sauce and spices.

About The Farm

Urbavore Farm – Kansas City, Missouri

When Dan and Brooke of Urbavore Farm state that they are committed to energy independent systems, they really, really mean it! Along with their children, they operate a 13.5 acre, biologically diverse urban farmstead using no-till and no-irrigation practices. That’s right, each eco-conscious choice that they make allows them to grow some of the most beautiful, delicious produce with minimal disturbance to the land. They are truly setting the precedent for what sustainable agriculture can be, and needs to be, in order to maintain healthy food systems for the future.

Beet Brined Deviled Eggs

Recipe by Nadine MossCourse: Appetizers, Brunch, SidesDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Makes 1 dozen Beet Brined Deviled Eggs

Ingredients

• Hardboiled Eggs

• 6 eggs

• Pinch salt

• Splash vinegar

• Beet Brine

• 1/2 cup juice from preserved, pickled or canned beets

• 1 cup apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 teaspoon whole peppercorns

• Filling

• 6 egg yolks, hardboiled

• 1 teaspoon mustard

• 1/4 cup mayo

• 1-2 dashes of hot sauce

• Pinch of paprika

• Salt and pepper to taste

• Optional garnish: Fresh herbs or chives

Directions

• Prepare the Eggs
• Place the eggs in a pot and cover with cold water. Make sure that the pot is large enough to not overcrowd the eggs. Each egg should have enough space to touch the bottom of the pot. Add a generous pinch of salt and a splash of vinegar. Place the pot on the stove and bring to a boil. Once a boil is reached, cover the pot with a tight fitting lid and remove from the heat. Let sit for 10 minutes.
• After 10 minutes, cool the eggs in an ice bath for a minimum of 5 minutes or rinse with cool water and place in the fridge for later use. While the eggs are cooling prepare the beet brine.
• Beet Brine
• Combine the beet juice, apple cider vinegar, sugar, salt and peppercorns in a pot and bring to a simmer. Stir. Once the salt and sugar have dissolved, remove from heat and let cool to room temperature.
• Peel the eggs and submerge in the brine. Brine the eggs for 6 hours or longer. The more time the eggs sit in the brine, the more color they will have. Once brined to your liking, remove the eggs from the brine, cut in half and separate the yolks from the whites. Reserve the yolks for the filling.
• Filling
• To make the filling, whisk together the egg yolks, mustard, mayo, hot sauce, paprika, salt and pepper until smooth and no lumps of yolk remain.
• Pipe or scoop the filling into each cavity of the eggs whites. Garnish with fresh herbs, such as dill or chopped chives.
• Deviled eggs are best served the day of making, however can be stored, covered in the fridge for up to 3 days.