Recipe: Beet-Dyed Deviled Eggs
I love it when worlds collide! It’s the feeling of amazement when you randomly run into an old friend at a random locale to holidays coinciding. In my culinary world, it’s the fun of Thanksgiving and Hanukah falling on the same day or when Passover and Easter overlap.
My goal is to always find ways that we are more similar than different. The humble egg makes its presence known as an important symbol in both traditions. This simple, yet visually stunning, recipe can be made with kids, too!
- 1 large beet (8 ounces)
- 2 cups water
- 1 cup white vinegar
- 12 hard-cooked eggs, peeled
- 1/3 cup mayonnaise
- 2 tablespoons spicy pickle relish (I love Wickles)
- 1 tablespoon Dijon mustard
- Wash, peel, and cube the beet.
- Place in a medium saucepan with water and vinegar; bring to boiling.
- Reduce heat and simmer, covered, for 15 minutes.
- Remove from heat; set aside to cool completely (do not drain).
- Place the eggs in the saucepan with beet and liquid, let stand 10 to 15 minutes.
- Remove from liquid and slice in half (discard beet and liquid).
- Remove the yolk and set the whites aside.
- Mash the yolks with the mayonnaise, relish, mustard, and a pinch of salt.
- Pipe or scoop back into egg white halves.
- Sprinkle with coarse salt.