You wouldn’t judge a book by its cover, would you? No, dear reader, you wouldn’t do such a thing. Would you judge a recipe by its name? Of course not! You’re far too evolved to rush to conclusions without doing your homework first. Pickled Deviled Eggs? Have I lost my mind on this one? I know, it sounds weird. Really weird.
But once you take that first sweet and tangy bite you’ll totally get it . . .
Note: One of my big pet peeves is difficult-to-peel hard-boiled eggs. Hard boiling eggs the traditional way—by bringing to a boil and letting sit in the hot water—is a great method to use when your eggs aren’t fresh. However, when you are using fresh eggs, this method often results in eggs that are difficult and frustrating to peel (ugh!).
The technique that works well is to steam the eggs, rather than boil them. Heat water to boiling in a steamer. Place the eggs on top of the steamer, cover, and steam for 12 minutes. Immediately plunge the eggs into a bowl of ice water. Once they’re cool enough to handle, roll the eggs on the counter to quickly and painlessly peel.
12 eggs
1 cup coconut palm sugar
1 cup white vinegar
1 (15 oz) can sliced beet
¾ cup coconut cream
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
¼ teaspoon sea salt
pinch of black pepper
First, hard-boil the eggs: If using older eggs (2 weeks or more after purchase), place them in a pot and cover with cold water by 1 inch. Bring the water to a boil, cover the pot, then remove the pot from the heat. Let the eggs sit in the hot water for 8 minutes. Drain, cool in ice water, and peel. If using fresh eggs, see the tip. Place the peeled eggs in a large glass container with a lid.
Combine the coconut palm sugar, vinegar, and the juice from the can of beets in a medium saucepan and bring to a boil. Immediately decrease the heat to medium and add the sliced beets. Simmer for 2 minutes. Remove the pot from the heat and cool for 15 minutes.
Pour the beet mixture into the container holding the eggs. Cover and chill in the fridge overnight.
Slice the eggs in half lengthwise and carefully scoop out the yolks, keeping the whites intact. Arrange the egg whites, cup side up, on a platter.
In a large bowl, combine the yolks, coconut cream, apple cider vinegar, mustard, sea salt, and black pepper. Cream the yolks with a large fork until smooth. Cut the end off of a piping bag and ll with the yolk mixture. Pipe the yolk mixture into the egg whites and sprinkle with the fresh chives. Store the eggs in the fridge until right before serving.
Calories: 63
Fat: 2g
Carbohydrates: 11g
Sodium: 116mg
Fiber: 1g
Protein: 3g
Sugar: 8g