Ok…call me Captain Obvious but subtlety has never been a strong suit of mine or this blog. There was one and only ever one choice for the appetizer for my Devil party. And here they are in all their bright pink glory – beet dyed deviled eggs!
I have wanted to make these for ages but in a weird twist of fate, I am not a huge fan of the beetroot whilst the fussiest eater in the world is quite fond of it. We’ve had a few months of
“Can you please save me your beetroot juice*”
“What do you want beetroot juice for?”
“Where’s the beetroot juice?”
“Oh. I forgot”
(*We know it is not actually juice)
Finally all our stars aligned. Just in time for the blogiversary I had beetroot juice! And I was not afraid to use it!
I cannot tell you how much I love a deviled egg!!! In fact I am going to make a deviled egg part of the annual alphabetical blogiversary party. That way I can make them at least once a year!
Given the brightness of the eggs, the filling here is very simple – just Dijon Mustard and mayo. The topping is a slice of pickled chilli, a slice of green olive and a knotted chive, straight from the garden!
These were so much fun to make. The “white” eggs you can see in these photos are actually also very slightly pink. I had them in the beetroot mixture for only about 5 minutes. Quite clearly not enough. The dark pink eggs were in for about an hour.
And for anyone who shares my dislike of beetroot, these do not taste at all like beetroot or vinegary from the pickling liquid.
Oh and in blog news, I think the incredibly smart and handsome team at WordPress have fixed the issue with my comments so, if you are of a mind, please feel free to test this out and drop me a line!
Some Devilish Recommendations
I can’t recall if I have spoken about my love for The Black Tapes and Tanis Podcasts, both from Pacific North West Stories previously but they are pretty much my favourite things to listen to at the moment.
And The Black Tapes in particular…..is one of the scariest things I have ever listened to. I am a
bit lot of a coward but I can only listen to this during the day on days when the fussiest eater in the world is home because if I listened to it on the nights when I am alone in the house I might never sleep again! If you’re missing the X Files, this might be the remedy!
- 3 eggs, boiled
- liquid from a can of beetroot
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- salt and pepper
- 6 slices of green olive
- 6 slices red pickled chilli
- 6 chives
- Peel the eggs and place back in the pan.
- Cover with the liquid from the can of beetroot.
- Leave to soak from 15 minutes to overnight, depending on how deep you want the pink to be.
- Once you are happy with the colour, remove from the pan, wipe dry and cut each egg in half.
- Scoop out the yolks and mash with the mustard and mayo.
- Season with salt and pepper.
- Pile (or pipe) back into the whites.
- Garnish with the chives, chilli and olives.
PS – In a piece of shameless appropriation, the title of this post is based on the Glenn David Gold book, Carter Beats The Devil.