Beet-Pickled Deviled Eggs

Ingredients for Beet-Pickled Deviled Eggs

• 240ml apple cider vinegar, plus 3 tablespoons , divided

• 1 tablespoon granulated sugar, plus a pinch, divided

• 2 1/4 teaspoons kosher salt, plus a pinch, divided

• 1 small red beet, peeled and halved

• 12 hard-boiled eggs, peeled

• 1/2 cup mayonnaise

• 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish

• 1 teaspoon anchovy paste

• 1/4 teaspoons freshly ground black pepper

• 2 hot chillies, thinly sliced

In a medium pot, mix 240ml apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 725ml water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoons each salt and pepper, then spoon or pipe the filling into the egg whites.

Place the chillies, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chillies, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.