Beet-pickled Deviled Eggs

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What is it about deviled eggs that makes them so addictive? Just the mention of deviled eggs makes me hungry (and I don’t even eat eggs!). I made this recipe for my 20s themed New Years/Birthday Party, and everyone really seemed to love them. The addition of sriracha to the recipe was inspired by a spicy picked-beet salad I had at a sketchy bar in St. Paul, MN that I can’t even remember the name of. Sorry about the picture quality. I forgot to take pictures as I was cooking, so this one is from the party.


3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 bay leaf
12 hard-boiled large eggs, peeled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon sriracha


Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate in the refrigerator  gently stirring once or twice, for at least 2 hours.
Note: The longer you let the eggs sit, the more colored your eggs will turn out.

Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, and sriracha. Season with salt and pepper, then divide among egg whites.

Recipe adapted from Epicurious

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