Valentine's Day Deviled Eggs! Why make basic deviled eggs, when you can make bright pink tie-dyed deviled eggs? Pretty AND tasty!
Cuisine: American, Gluten-free
Author: Marie Porter
Heart Shaped Cookie Cutters
Pink “Tie Dyed” Beet Eggs
1 ½cupsbrine from pickled beets
Pink Deviled Eggs
7pink “tie dyed” beet eggs
2+ tablespoon pickled beet brine
Slicesof pickled beets
Saltpepper, mustard (all optional)
In a small pot, cover eggs with hot water, bring to a boil. Turn temperature down to a simmer, cook for 12 minutes.
Drain eggs, then immerse in cold water to cool to the touch.
Carefully crack each egg all over, without actually chipping any of the shell OFF the egg. Return to pot, cover with beet brine.
Bring beet brine up to a simmer, simmer eggs gently for about 30 minutes. Drain and rinse eggs well before carefully peeling off the shell.
Heart Beet Eggs
So, we peeled the shells off and admired the pretty designs for a while. Once the novelty wore off, we were left with 7 hard boiled eggs. Kinda boring, right?
So… we decided to make deviled eggs. PINK deviled eggs! Also… heart shaped beet pieces as garnish – “heart Beets!”
Find the ugliest egg you have – maybe you messed up peeling the shell off, leaving a really deformed looking egg. We sure did. Anyway, that one? Put it in a bowl and mash it up with a fork.
Cut all of the other 6 eggs in half. Remove the yolks from each, add to the mashed egg. Add mayo and beet brine to taste, season to taste, then spoon them back into the egg halves.
Use a small cookie cutter to cut tiny heart shapes from slices of pickled beets for garnish. (We couldn’t find our smallest heart cutter, so we cut them into small rounds and then used a paring knife to cut heart shapes from the rounds)