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Beet-Stained Deviled Eggs
These beet-dyed beauties will perk up your palette and your tablescape in just a few easy steps. Be sure to get a jump on these at least the morning before you know you’ll be serving them, since it takes a number of hours for the beets to brighten up the egg whites.
Ingredients
FOR THE EGGS:
- 6 hard-boiled eggs, peeled
- 2 cups champagne vinegar
- 1 cup water
- 1 red beet, peeled and sliced
- 2 tablespoons white sugar
- 2 tablespoons salt
FOR THE DEVILED FILLING:
- 1/2 cup mayonnaise
- 1/3 cup stone-ground mustard
- 2 celery stalks, finely chopped
- 2 teaspoons Worcestershire sauce
- 2 teaspoons champagne vinegar
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 can EKONE smoked salmon
- 2 tablespoons chives, chopped
- Fresh dill fronds, for garnish
Instructions
- In a pot over medium heat, bring the champagne vinegar, water, sliced beet, sugar and salt to a boil. Reduce head to medium-low and simmer for about 20 minutes. Let the mixture cool, then pour the pickling liquid over the eggs in a sealable container. Refrigerate for at least six hours, or up to a day, for a big pop of color.
- To stuff the eggs, drain the eggs from the liquid and cut each egg in half lengthwise. Remove and reserve the yolks in a large bowl and place the beet-dyed egg whites on a tray. Mash the yolks together with the mayonnaise, mustard, chopped celery, Worcestershire sauce, champagne vinegar, pepper, smoked paprika and salt. Once the mixture looks smooth and even, transfer into a piping bag and fill each egg. Flake the smoked salmon with a fork, and add small chunks to each egg, before garnishing with chives and dill.