Easy Purple Pickled Deviled Eggs
These are a showstopper but are actually really easy to make! I’ve made these the easiest version there is by using the pickle juice from a can of pickled beets to marinate the eggs and get that beautiful, vibrant purple colour. They make a great appetizer for Easter or a dinner party.
Ingredients:
4 eggs
1 can of sliced pickled beetroot
½ cup homemade mayonnaise
pinch of salt
pepper, dill, and beetroot for garnishing
Method:
Fill a pot with enough water to fully submerge your eggs, then bring it to a boil. Once boiling, carefully place the eggs in the water and cover with the lid. Switch the heat off and leave to cook for 10 minutes.
Once boiled, place the eggs into an ice bath to stop the cooking process.
While the eggs cool, open the can of pickled beets and pour the liquid in the can into a blender along with ¼ of the beetroot from the can. Blend until smooth.
When the eggs have cooled, peel off the shells and place them in a bowl or tall glass.
Pour the pickled beetroot liquid over the eggs and leave them to marinate for a minimum of 2 hours. The longer you leave them, the further the purple colour seeps into the whites of the eggs. My sweet spot is between 3-4 hours.
After marinating, pour the liquid out and wash the eggs to remove any debris. Cut the eggs in half and scoop out the egg yolks, placing them in a blender.
Add the mayonnaise and salt to the blender and blend until smooth.
Spoon the egg yolk paste into a piping bag fitted with a star nozzle, and pipe the filling into the hole where the yolk was in the egg whites.
Garnish with pepper, dill, and tiny blocks of pickled beetroot. Enjoy!