Pickled Egg Appetizer (Print Version)
# Ingredients:
→ Beet Mixture
01 -
6 large eggs, hard-cooked
02 -
1 teaspoon whole peppercorns
03 -
1 teaspoon salt
04 -
2 tablespoons white sugar
05 -
1/2 cup apple cider vinegar
06 -
1 (15-ounce) can of sliced beets
→ Egg Filling
07 -
A pinch of freshly ground black pepper and salt to taste
08 -
A sprinkle of radish slices, chopped chives, dill, black olive slices, or Everything Bagel seasoning (if desired)
09 -
1 teaspoon apple cider vinegar
10 -
2 teaspoons Dijon mustard
11 -
Hot sauce, a dash (optional)
12 -
3 tablespoons mayonnaise
# Instructions:
01 -
Pour the liquid from the canned beets into a small pot and keep the beet slices separate. Mix in the cider vinegar, sugar, salt, and peppercorns. Heat it gently on medium while stirring until the sugar melts, around 3-5 minutes. Take it off the heat and let it sit until fully cooled, about 20 minutes.
02 -
In a jar or bowl that fits all the eggs snugly, arrange your boiled eggs. Pour the cool beet mixture into the container, adding some extra vinegar to fully submerge the eggs if needed. Cover it up and chill in the fridge for 12-24 hours, depending on how vibrant you want the pink shade.
03 -
Carefully slice the pink eggs in half along their longest side. Scoop out the yolks and toss them into a bowl. Use a fork to smash the yolks until smooth. Stir in mayonnaise, mustard, cider vinegar, and hot sauce if you're using it. Add salt and pepper to your liking. A small food processor can make it super smooth if preferred.
04 -
Use a spoon or transfer the egg yolk filling to a piping bag to neatly fill the egg whites. Add your favorite toppings like radish, dill, chives, olive slices, or seasoning. Serve and enjoy right away.