She Deviled Eggs

A few weeks ago I found a gorgeous photo of a recipe that sounded really good on Saveur, so I tweaked a few things, baked some beets and made a big jar of these beautiful pickled beets. Unfortunately, it turns out that I'm not a huge fan of apple cider. Oh how I wish I had known that before I submerged a half dozen gorgeous baked beets into it. It's not bad with a slick of balsamic though, and I'm not one to waste anything, so I've been tossing it into salads, beet by beet.



But here's where I convince you to make that not so stellar recipe: it makes the most beautiful deviled eggs! They're like the every day picnic in the park variety, but with lipstick and an evening gown on. Gorgeous little she devils.



I marinated the eggs overnight and while the recipe does say that you can keep them in there up to 5 days, I would say don't overdo it. The vinegar does make the whites a bit rubbery, so you just want them to absorb the color and a touch of the vinegar flavor, then fish them out. The rest is up to you. Use your favorite deviled egg recipe or use the one I've listed below. I promise, a plate of these is sure to dress up any buffet table.



She Deviled Eggs

6 eggs, marinated overnight in pickled beet juice, store bought or homemade
1 heaping teaspoon of Dijon mustard
3 Tablespoons mayo
1/2 teaspoon garlic powder
1/4 teaspoon paprika
dash of tabasco
salt and pepper to taste

- Hard boil the eggs, allow to cool slightly and peel. Drop into the beet brine and leave in fridge for a few hours or overnight.
- Fish out the eggs and lightly pat dry with a paper towel. I didn't and I had little pink spots everywhere. Cut in half and pop the yolks into a bowl. Set the pretty pink egg white halves aside.
- Add the remaining ingredients to the bowl of yolks and mash everything together with a fork.
- Scoop the mixture into the pink egg white halves or pipe it in and serve!