Beet Curry Kelp Pickle Deviled Eggs

Beet Curry Kelp Pickle Deviled Eggs

Servings: 12

Prep Time: 15 minutes / 4 hours

Cook Time:

These vibrant eggs highlight two of our favorite flavors - tangy Curry Kelp Pickles and salty kelp flakes! The sweet flavor of the beets pairs nicely with the tangy pickle brine and savory umami flavor of the Kelp Pinch. Serve these for your next get together — they are sure to wow your guests!

This recipe uses quick pickled beets to turn the hard-boiled eggs a beautiful shade of magenta, be sure to enjoy and share the pickled beets, too!

Ingredients 

  • 12 hard-boiled eggs
  • ¼ c. mayonnaise
  • 2 Tbsp. Curry Kelp Pickle brine
  • 1 c. plus 1 tsp. white vinegar, divided
  • 1 Tbsp. sugar
  • 1 beet, peeled and sliced into ¼ inch rounds
  • 2 ¼ tsp. salt, divided
  • ¼ tsp. pepper
Garnish

Preparations

  1. Mix 1 cup vinegar, 3 cups water, 1 Tbsp. sugar, 2 tsp. salt, and sliced beet in a 2 quart pot. Bring mixture to a boil and then simmer for 10 minutes. Remove from heat and let cool slightly.
  2. While the beets are cooking in the vinegar solution, place peeled hard-boiled eggs into a large bowl or two quart sized mason jars.
  3. With a slotted spoon, remove beets from the vinegar solution. Pour the remaining beet brine into the containers of eggs. Cover and refrigerate for 4 hours, rotating the eggs occasionally to ensure even coloration.
  4. Once eggs are sufficiently dyed, remove from beet juice and slice each egg in half lengthwise. Remove and transfer yolks to a medium bowl.
  5. Add 2 Tbsp. Curry Kelp Pickle brine, 1 tsp. vinegar, and ¼ cup mayonnaise to the egg yolks. Season to taste with ¼ tsp. salt and ¼ tsp. pepper. Mix until a smooth fluffy consistency is reached.
  6. Spoon seasoned egg yolks back into the egg whites.
  7. Garnish with Curry Kelp Pickles and sprinkle with Kelp Pinch.

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