Curry deviled eggs {pickled beets + dill}
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.
Ingredients
For the pickled beets (can be made in advance):
- 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
For the curried deviled eggs:
- 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)
Instructions
To make the pickled beets:
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Peel the beets, slice in half, and then slice each half into thin pieces.
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In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.
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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.
To make the deviled eggs:
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Halve each egg, and remove the egg yolks to a bowl.
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Place the egg halves in a jar, and pour the pickling beet juice over them. Let sit for 10-20 minutes.
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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.
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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.