Easter deviled eggs
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Seasonal and colorful twist on Deviled Eggs
Cookware Item Used For This Recipe:
12 large eggs
1/3 cup mayonnaise
1 tbsp chopped pickles
1 tbsp pickle juice
1/2 tsp Salt
1/2 tsp black pepper
Hard boil the eggs first. Fold a paper towel to fit into the 2 Quart Saucepan.
Wet the paper towel with water and place in the pot. (The towel shouldn’t be sitting in a pool of water. All the water should be held in the towel.) Place the eggs in a single layer on top of the wet towel.
Cover the pot and heat over medium heat until steam just begins to escape from under the lid, about 3 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low for 15 minutes.
Remove from heat and put eggs in an ice cold bath. This makes it easier to peel them.
Once you peel the shell of the egg cut in half and remove egg yolk in a bowl. Put egg whites in another bowl and cover with 1 cup beet juice and 1 cup water. Leave for 1 minute and rinse with water and lay on paper towel to dry. You can add more beet juice or leave for longer to achieve a deeper pink.
In the egg yolk bowl mush eggs and add in pickle juice, chopped pickles, salt, pepper and paprika. Once mixed together add to piping bag and fill egg yolks.