© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Colour-brined devilled eggs

March 27, 2018

These colour-brined eggs are not only a feast for the eyes but they are also outrageously delicious to eat. Devilled eggs are tasty on their own but when you give them a little boost of brininess, they are off the charts. A super-creamy devilled centre teamed up with the pickled white makes these colourful little gems hard to resist.  

 

6 hard-cooked eggs, peeled

3/4 cup white wine vinegar

3/4 cup water

2 tsp kosher salt

2 tsp sugar

 

Colouring agents

1/2 teaspoon ground turmeric

1 small beet, chopped

1 cup red cabbage, chopped

 

3 tbsp mayonnaise

1/4 tsp salt

 

Garnish options: capers, diced shallot, anchovies, sprigs of dill, pickled jalapeno rounds, sliced olives, sliced pickles.

 

  1. Place vinegar, water, salt, sugar and one colouring agent into a small pot. Bring to a simmer and cook for about 3 min. Remove from heat and cool slightly. Strain solids from the brine solution, reserving the liquid (you don’t need to strain out turmeric).

  2. Place hard-cooked eggs into a glass bowl and pour over colour brine. Place in fridge for 3 to 24 hours.

  3. Remove eggs from brine and slice in half lengthwise.

  4. Gently remove yolks into a bowl and mix with mayonnaise and salt. until mixture is smooth. Spoon or pipe the mixture back into the whites, and garnish.

 

Share on Facebook
Share on Twitter
Please reload

Please reload