12 cold large eggs
2 large beets cut in quarters
4 cups distilled white vinegar
2½ cups water
4 black peppercorns
½ cup mayonnaise (store bought or homemade)
Salt and pepper
2 T chives finely chopped
3 T red, yellow, or orange bell peppers finely chopped
1. To hard-boil eggs: Carefully place the eggs in a saucepan with a lid, and cover with cold water. Bring the water to a boil. Once water has come to a boil, remove the pot from heat and cover with the lid. Let the eggs sit for 15 minutes. Remove the eggs from the water. Place them in a bowl filled with ice water and let them sit for 15 minutes. Remove from water and peel. Set aside.
2. Brine: In a large saucepan, combine the beets, vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil. Then reduce the heat to a simmer and let cook 15 minutes. Remove from the heat and let cool completely. Strain the mixture. Set the beets aside.
3. Place the hard-boiled eggs into a large glass jar with a lid. Cover with the brine and place in refrigerator. Marinate for 2-4 hours.
4. Remove the eggs from the brine. Cut them in half. Place the whites onto a platter and the yolks into a small bowl. Using a fork, smash the yolks into crumbs. Stir in the mayonnaise and season with salt and pepper. Set aside.
5. Using a spoon or pastry bag, pipe the yolk mixture into the whites.
6. Sprinkle on top of each egg chopped chives, radishes, and peppers. Serve either chilled or at room temperature.
3 egg yolks
2 tsp. mustard
1 tsp. salt & pepper
1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly in a steady stream, add the oil. Whisk until the mixture becomes emulsified
TIPS & TRICKS
Tips & Tricks:
• Using old eggs can sometimes make them easier to peel. Look on the carton for the expiration date and buy eggs close to that date. This is because the eggs lose moisture though the pore in their shell as they age, which makes the air pocket at the top of the egg larger. Start peeling at the top of the egg. The ph also changes in the egg, which makes them adhere to the shell less. Sometimes you’re just going to get a “bad egg” that doesn’t peel so I also cook an extra one or two. ☺
• Always use cold eggs and cold water so they gently heat up, and have less chance of cracking.
• The longer you marinate the eggs in the brine, the darker the color will become.
• You can peel and use the pickled beets in salad or as garnish.