Beet-pickled curry deviled eggs – pickled in beet marinade for a gorgeous magenta color, then stuffed with a delicious curry filling, they make a spectacular appetizer, and a great way to utilize those leftover Easter eggs.
What do you do with all these leftover Easter eggs? Probably the most obvious thing that comes to mind is deviled eggs, especially if you have lots left, or expect company – they make a fabulous, and easy appetizer that everyone loves.
We still have about 10 left, and that, after eating them for breakfast, making egg salad sandwiches, serving them with this Easter salad, and offering them as an afternoon snack.
Today’s recipe is a fancy take on good ‘ol deviled eggs, only dressed up a bit – first dipped in beet pickling juice for an eye-popping shade of fuchsia, then stuffed with a yummy, equally impressive yellow, curry filling, and topped with pickled beets and dill, these eggs are as delicious to eat, as they are a pleasure to look at. Pretty cool, given that I used leftover ingredients (I had both the pickled beets and the boiled eggs ready)!
Despite the pickling effort, which takes 10 minutes, and another 10-20 minutes to color the eggs, it’s a quick and easy recipe. Plus if you like pickles, you will shoot two birds with one stone, because these beets are pretty tasty themselves – they are crunchy, spicy, slightly sweet and sour. In fact, they’ve become my favorite pickle lately, and they keep in the fridge for months! Add them to salads, or use in sandwiches as you would regular pickles.
I’ve been using this technique in the past, to make these cute quail egg lollipops. It’s the same idea here. The pickling time for the eggs is very short because the beets’ red color is so strong, it will paint your eggs pink almost immediately. To get the color all over, I first halved the eggs, removed the yolks, and then covered the egg halves with the marinade for about 20 minutes. Even 10 minutes will do the job if you don’t care much about a saturated color.
Beet-pickled curry deviled eggs - pickled in beet marinade for a gorgeous magenta color, then stuffed with a delicious curry filling, they make a spectacular appetizer, and a great way to utilize those leftover Easter eggs.
- 1 cup water
- 1/2 cup vinegar
- 2 beets, peeled and sliced
- 1 shallot, chopped
- 1 tsp sugar
- 1/2 tsp whole black peppercorns, lightly crushed
- 1/4 tsp fennel seeds, lightly crushed
- 1/4 tsp mustard seeds, lightly crushed
- 1 tsp sea salt
- 6 boiled eggs
- 3 Tbs mayonnaise
- 1 1/2 Tbs Greek yogurt
- 1 1/2 tsp curry powder
- 3/4 tsp brown mustard
- 1 garlic clove, pressed
- salt and pepper to taste
- chopped fresh dill
- chopped pickled beets to garnish (optional)
Peel the beets, slice in half, and then slice each half into thin pieces.
In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.
Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes. Let cool, and store in the fridge indefinitely.
Halve each egg, and remove the egg yolks to a bowl.
Place the egg halves in a jar, and pour the pickling beet juice over them. Let sit for 10-20 minutes.
Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard. Taste and adjust the salt and pepper if needed. Optionally, add some chopped fresh dill, and/or chives.
Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain. Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.