Deviled eggs are always a great go-to for any party appetizer, but this recipe from Wahoo Grill! offers up a beet of a twist.
These pickled beet deviled eggs come from Executive Chef Zach Starr and are the perfect starter for any get-together. Try out this recipe and then head over to Decatur to check out the rest of the Wahoo Grill! menu.
Keep scrolling for the full recipe.
Wahoo Grill! Pickled Beet Deviled Eggs Recipe:
Ingredients:
- 12 eggs (makes for 24 deviled eggs)
- 4 cups red wine vinegar
- 1 cup water
- 3 beets peeled
- 8 sprigs fresh dill
- 3 oz Dijon mustard
- 2 oz yellow mustard
- 1.5 cup mayo
- Salt and pepper to taste
- 3 oz sugar
Directions:
*You will need to have 2 pots and a piping bag
*You will need to have 2 pots and a piping bag
- Add the vinegar, water, beets, sugar and bring to a boil and set aside and cool.
- With the other pot, add the eggs and cover with water. Bring to a boil and turn the heat off and let it sit for 13 minutes.
- Get a deep bowl with water and ice ready and add eggs when done.
- Peel eggs when cooled and add to the vinegar mix cover and let sit for 24 hours in refrigerator.
- The next day, cut eggs in half and separate egg yolk into a bowl. Add mayo, fresh dill, and both types of mustard.
- Mix the yolk mix until smooth. Add salt and pepper to taste. Put mix in a piping bag and fill the eggs.
- Garnish with a black flake sea salt if you like and enjoy.
