By Jodi Lewchuk
I first came across this dish on the popular blog "The Kitchn," attracted to the beautiful beet-dyed edges of the hard-cooked egg whites. I adapted the recipe to incorporate my favourite flavours in the devilled-egg yolk filling: horseradish and dill. While it's an extra step to dye the eggs in the pickled-beet juice, it's not complicated and is worth the delighted gasps of guests when a platter of these beauties hits the table.
Makes 12 devilled egg halves
1 jar (750 mL) pickled beets
1 cup cider vinegar
1/3 cup lightly packed brown sugar
1 tbsp whole black peppercorns
1 tsp sea salt
6 hard-cooked eggs, peeled
1 tsp prepared hot horseradish
1 tbsp Dijon mustard
1 tbsp cider vinegar
2 tbsp finely minced fresh dill
Sea salt and freshly ground black pepper, to taste
Fresh dill fronds for garnish
Empty the jar of beets into a strainer held over a large mixing bowl; reserve the beets for another use. In the bowl with the pickled beets liquid, whisk in the vinegar, sugar, peppercorns and salt. Place the hard-cooked eggs into the brine, cover the bowl, and refrigerate for at least 6 hours or up to 48 hours. The longer the eggs sit in the brine, the darker they will become and the more brine flavour they will take on. (I like my eggs to have just a thin rim of pink and a milder taste, so I soak them for just six hours, or overnight at the most.)
Remove the eggs from the brine; dry them well. Cut each egg in half. Scoop the yolks out into a small mixing bowl, breaking them up with the tines of a fork. Stir in the horseradish, mustard, vinegar, and dill until the mixture is smooth. If the mixture is too thick, thin it out with a splash of olive oil. Taste and add salt and pepper as needed.
Using a pastry bag (or a spoon), pipe (or mound) the yolk mixture back into the hollows of the egg halves. Decorate the platter with dill fronds.