How beautiful are these!
Brine: for the pink edge…..
1 beet (about 3 in wide), diced
½ apple cider vinegar
2 cups water
1 garlic clove, peeled
½ teaspoon salt
1 teaspoon brown sugar
Put all ingredients in a pan. Bring to a boil. Remove from heat and let stand until richly colored and room temperature.
Pour liquid, through a strainer, into a wide-mouth jar or yogurt container. Store in the refrigerator until ready to use.
For the eggs -
12 hard-cooked white eggs, shelled
To color; immerse eggs, a few at a time, in brine to cover until whites are tinted, 1-2 minutes. Lift out colored eggs, dry with a paper towel. Repeat until all eggs are colored.
To devil eggs -
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced shallots
3 tablespoons minced fresh herbs (chives, parsley, tarragon, single herb or combination to taste
Pinch of salt
12 beet kissed hard-cooked eggs (previous)
fresh herb
In a bowl stir to blend, mayonnaise, mustard, shallots, 2 tablespoon herbs, and a pinch of salt.
Cut hard-cooked eggs in half lengthwise. Gently remove yolks and crumble into the mayonnaise mixture. Stir to blend well to creamy.
With a small spoon, neatly scoop egg yolk mixture into egg white hollows.
Sprinkle eggs with remaining 1 tablespoon minced herbs.
Serve or chill covered until ready to serve. Best to serve same day for color vibrancy.
