Chef Mark Margiotta’s Pickled Deviled Eggs
Deviled eggs given color and flavor from a quick pickling brine. To make these deviled eggs in under 20 minutes, skip the 2 hour refrigeration which is needed to stain the egg whites with the beet and turmeric. You can even skip the pickle steps altogether and make these in under 10 minutes.
Prep
Cook time
Gallery
Ingredients
For
8
Person(s)
Ingredients
| 12 hard-boiled peeled eggs |
| 3 cups water |
| 3 cups distilled white vinegar |
| 1 small peeled and sliced beet |
| 1 tablespoon turmeric |
| 1 tablespoon yellow mustard |
| 1 small shallot |
| 1 teaspoon sugar |
| 1 tablespoon sweet relish or finely chopped pickle |
| 1 pinch salt |
| 1/4 cup Alabama BBQ (Horseradish aioli) |
Alabama BBQ (Horseradish aioli)
| 4 tablespoons apple cider vinegar |
| 2 tablespoons fresh horseradish |
| 1 teaspoon coarse black pepper |
| 1/2 teaspoon sugar |
| 6 medium clove pressed or minced garlic |
| 2 tablespoons lemon juice |
| 2 tablespoons Dijon mustard |
| 6 yolks eggs |
| 1 pinch salt |
| 2 cups olive oil |
| 2 tablespoons water |
Chef Mark Margiotta’s Pickled Deviled Eggs Directions
This recipe calls for brining the eggs before making the deviled eggs. This is entirely optional but it will stain your egg white a beautiful pink and yellow that is beautiful on a plate. You can skip the brining steps and get straight to boiling and filling your deviled eggs.
Beet brine:
- Bring 1 ½ cups water, ½ cup distilled white vinegar, beet, ½ shallot, ½ teaspoon sugar, and a pinch of salt to a boil in a saucepan.
- Simmer, covered for 5 minutes.
- Transfer to a container and cool completely.
Turmeric brine:
- Bring 1 ½ cups water, ½ cup distilled white vinegar, 1 tablespoon turmeric, ½ shallot, ½ teaspoon sugar, and a pinch of salt to a boil n a saucepan.
- Simmer, covered for 5 minutes. T
- ransfer to a container and cool completely.
Deviled Eggs
- Cover eggs with cold water. Bring to a boil and boil for 30 seconds. Cover, remove from heat and let the eggs sit in the water for 10-12 minutes.
- Divide the egg and add them to the two brine mixtures, submerging them entirely in the liquid.
- Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice. Remove the eggs from the pickling liquid and pat them dry. Halve the eggs lengthwise and remove the yolks.
- Mash the yolks with ¼ cup Alabama BBQ, mustard, sweet relish, and salt.
- Divide mixture among egg whites.
- Garnish with edible flowers, smoked salmon, smoked paprika, pickled jalapeños, pickles, or fresh herbs.
Recipe notes
Yields 24 halves. (3 eggs per person)
