Beet Infused Curried Deviled Eggs
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Pickled Beet Food Coloring
  • 2 medium beets, peeled and thinly sliced
  • 1 cup water
  • 1⁄2 cup vinegar
  • 1⁄2 medium red onion, sliced and sautéed
  • 1 tsp whole pink peppercorns
  • 1⁄2 tsp fennel seeds
  • 1⁄2 tsp mustard seeds
  • 1 tsp salt
Deviled Eggs
  • 12 pasture-raised eggs
  • 1⁄4 cup mayonnaise
  • 2 Tbs sour cream, or cashew sour cream
  • 1 Tbs curry powder
  • 1 tsp turmeric
  • 1⁄2 tsp cayenne pepper
  • 1 tsp Dijon mustard
  • 1 garlic clove, creamed (omit salt in creaming process)
  • salt and pepper, to taste
Instructions
  1. Combine all pickled beet ingredients in a small stockpot and bring to a boil. Reduce heat and simmer for 15 minutes.
  2. Allow pickling liquid and beets to cool and then transfer to a mason jar.
  3. Bring a large pot of water to a boil. Place eggs in a steamer basket and lower gently into water. Cover pot, and steam for 10 minutes. Transfer eggs to an ice bath.
  4. Peel eggs and slice in half lengthwise. Remove yolks and transfer to a medium sized bowl. Place egg whites in a separate medium sized bowl.
  5. Strain beet juice onto egg whites until they are fully submerged. Allow to sit for about an hour (or more depending on how deep you want the color). Reserve pickled beets for garnish.
  6. Combine yolks and remaining ingredients in a bowl and whisk together until well-combined (use a hand-mixer for a creamier consistency).
  7. Line a plate with paper towels. Remove pickled egg whites from bowl and place on the plate to dry for a few minutes.
  8. Spoon yolk mixture into a pastry bag and pipe about 1 Tbs of the yolk filling into the center of each egg white.
  9. Chop up the pickled beets and use for garnish (fresh herbs work well too).
  10. Serve on your favorite deviled egg plate and enjoy!
Notes
Tips:

– Steaming the eggs, rather than hard boiling, makes it easier to peel the shells and prevents the yolks from overcooking.
– Use a pastry bag to pipe the filling into the egg whites to better control the amount of filling in each egg. This also adds a sophisticated, textural element to the dish.
– For a makeshift piping bag, cut the bottom corner off of a quart-sized Ziplock bag—only cut a small amount to ensure the hole is not too big. Open the bag and roll down the zipper part twice. Fill the bag with the yolk mixture and gently squeeze to fill the pickled whites.

Allergens:

Eggs, nuts, nightshades, dairy
Recipe by Bauman College at https://www.baumancollege.org/alumni-spotlight-shannon-redanz/