The tradition of coloring Easter eggs, or Paschal eggs, dates back to early pre-dynastic cultures where decorating eggs was associated with death and rebirth. In Greece and Russia, staining Easter eggs the color red is customary for the Christian holiday, said to symbolize and memorialize the resurrection of Jesus.
For this recipe, ironically named deviled eggs merge with this tradition. Hard-boiled eggs are left to sit in a pickled beet liquid, creating a beautiful red-hued rim around the tangy yolk mixture. This pickled beet deviled egg recipe is a definite conversation starter and picturesque addition to your Easter table.
Beets are low in calorie and high in essential vitamins and minerals. With a high concentration of nitrates, studies have shown that raw beets can effectively lower blood pressure. Studies have also linked beets to enhance the body's oxygen circulation. Athletes have found that drinking beet juice before working out improved their overall performance.
A good source of fiber, beets are excellent for digestive health and pickling them creates even better benefits for digestion. Pickling and fermenting food is a natural process where starches and sugars in fruits and vegetables are broken down and converted into lactic acid. Benefits of fermenting food include nourishing and protecting the gut lining, promoting immune health, producing important digestive enzymes, and improving mineral absorption.
Versatile, incredibly nutritious and affordable, eggs contain a small percentage of almost every nutrient humans need. High in quality animal protein, one large egg contains six grams along with all essential amino acids. Eggs contain the antioxidants lutein and zeaxanthin, supporting eye health and aiding in the prevention of macular degeneration and cataracts.
The consumption of eggs can lead to elevated levels of HDL, or good, cholesterol, linked to lowering the chances of heart disease and stroke. Eggs contain more than 100 mg of a nutrient called choline, an important substance used to build cell membranes and produce signaling molecules in the brain.
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1 small beet, peeled
1 cup vinegar
3 cups of water
1 Tbsp salt
1 Tbsp sugar
3 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
(optional) Green Chili Pepper
- In a medium pot, bring six eggs to a hard boil. Once thoroughly cooked through, immediately transfer eggs to a bowl with ice and water which will stop the cooking process. Peel eggs and place into a large bowl.
- In another medium pot heat vinegar, water, salt, sugar, and small beet on medium to high heat. Extracting more beet juice will result in a deeper red hue in the eggs. To achieve a deeper red, bring the mixture to a boil. To obtain a lighter, more pink shade, heat the mixture until the sugar and salt dissolve. For both options, allow 10-15 minutes to cool.
- Pour the liquid (including the beet) into a large bowl with eggs and stir.
- Refrigerate egg and liquid mixture for anywhere from 3 hours to overnight. Stir eggs occasionally to ensure the entire surface area gets contact to the beet liquid.
- After pickling, remove the eggs and cut in half. Gently transfer the yolks to a bowl. With a fork, break up the yolk to create a coarse consistency.
- To yolk bowl, add mayonnaise, apple cider vinegar, Dijon mustard, chives (optional) and salt and pepper, to taste.
- Spoon or pipe the filling into the beet-dyed shell.
- (Optional) Garnish with additional chives and green chili.
- (Recommended) Serve on a white platter to display beautiful colors.
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