Pink Pickled Deviled Eggs
Ingredients
- 3 beets, peeled and halved
- 3 1/4 cups apple cider vinegar
- 6 cups water
- 2 1/2 tbsp salt
- 2 1/2 tbsp monk fruit
- 18 organic eggs
- 2/3 cup avocado oil mayo
- 1 bunch chives
- 3-4 jalapeños
Process
- Combine 3 cups vinegar, water, 2 tbsp salt, 2 tbsp monk fruit, and beets in a large pot and bring to a boil. Let boil for 2 minutes, then remove from heat and let cool until it is no longer steaming.
- Gently lower all eggs into the pot, making sure they’re entirely submerged. Add water if needed to cover them all.
- Refrigerate for 4 hours or overnight for a darker pink. Stir occasionally. Once they’ve reached your desired color, fish eggs out of the pot with a slotted spoon and cut each in half length wise.
- Use a teaspoon to gently scoop out yolk and place in a small bowl.
- Crush yokes into a fine powder with a fork, then add mayo, chopped chives (saving some for garnish), and salt and pepper to taste. Add more mayo to attain your preferred creaminess.
- Arrange halved egg whites on a dish and gently pipe or spoon the yolk mixture back into the holes in the egg whites. Sprinkle with remaining chives.
- Slice the jalapeños into thin wheels and place in a bowl. Add remaining vinegar, monkfruit, and salt and let pickle for 15-30 minutes. Remove from bowl and let dry on a paper towel before sprinkling over deviled eggs. Place on half of the eggs so folks can choose their spiciness.
Tips:
- Buy organic hard-boiled and pre-peeled eggs to save time
- Be very careful not to spill as beets will dye almost everything they touch
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