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
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.
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).
Place hard-cooked eggs into a glass bowl and pour over colour brine. Place in fridge for 3 to 24 hours.
Remove eggs from brine and slice in half lengthwise.
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.