Deviled Eggs also known as angel eggs, Russian eggs or just stuffed eggs. There are thousands of variations, and each region in the US has their own variation.
I was asked to create a deviled eggs recipe for the Fred Meyer Easter E-book. Check it out here. Thank you to Fred Meyer for sponsoring this post 🙂
I wanted the eggs to be a bright vibrant color. I used a pickling liquid with beets to dye the whites.
The pickling liquid not only adds a beautiful color, but also a delicious flavor!
- 1 large beet, peeled and halved
- ½ cup white vinegar
- 2 cups water
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 tablespoon black peppercorns
- 6 eggs
- ⅓ cup mayonnaise
- 1 tablespoon stone ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh chive
- In a sauce pan, bring water, vinegar, sugar, salt, bay leaf, and beet to a boil.
- Allow beet mixture to cool and set aside.
- Place eggs in a pot. Fill with water under water is 1 ½ inches above the eggs.
- Bring eggs to a boil, then remove from heat and place lid on the pot. Allow the eggs to sit for 14 minutes.
- Remove the eggs from the pot and peel the shells off. Cut the eggs in half and carefully remove the yolks.
- Place the whites in the beet mixture. The beets will color the whites a vibrant pink!
- Place yolks in a bowl with the mayonnaise, mustard, salt, pepper, dill and chive. Mix until very smooth.
- Remove the whites from the beet mixture and place on a paper towel to remove excess moisture.
- Place the yolk filling in a pipping bag.
- Pipe the yolk mixture into the egg whites
- Garnish with dill
- Enjoy ☺