Beet-Brined Deviled Eggs

April 18, 2018


Recipe by Local Roots recipe contributor, Susan Streit of Crate Cooking @cratecooking


Makes 12 Eggs
6 large eggs
3/4 cup apple cider vinegar
1 large beet (about 8 ounces), peeled and cut into quarters
Kosher salt
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons thinly sliced fresh chives


Place eggs in a large saucepan or pot and fill with enough cold water to cover. Bring water to a boil and boil for 1 minute. Remove saucepan from heat and cover with a tight-fitting lid. Let eggs stand for 10 minutes in the hot water.

Prepare an ice bath in a large bowl. Remove eggs from saucepan and place them in ice bath until they are cool enough to handle (you can hard boil eggs and refrigerate for up to 1 week in advance).

In a medium saucepan bring cider vinegar, 2 cups water, beet quarters and 1 teaspoon salt to a boil. Remove from heat and allow mixture to cool.

Peel the eggs and carefully place in the cooled vinegar and beet brine (mixture easily stains!). Refrigerate for at least 4 hours and up to 24, occasionally turning eggs over with a spoon if brine does not completely cover them.

Remove eggs from brine and slice in half, lengthwise. Gently remove yolks from each egg half and place in a medium bowl. Smash yolks with a fork.

Add mayonnaise, mustard and a pinch of salt and mix until well combined (it's OK if the mixture is a little lumpy). Taste for seasoning and adjust as you see fit. 

To serve, spoon equal amounts of the yolk mixture into the pink egg white halves. Top each deviled egg with chives.

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