Pink Deviled Eggs 💘😈

Ingredients

Ingredients

• 5 eggs
• 1 beet
• 1 cup apple cider vinegar
• 1 cup beet water
• 2 tbsp mayonnaise
• 1 tbsp mustard
• 1 dash paprika
• 1/2 tsp beet vinegar water
• to taste flaky salt
• to taste black pepper
• to taste for garnish chives
• to taste for garnish pink peppercorns

Instructions

1. Bring a pot of water to a rolling boil on the stovetop.
2. Gently drop in 5 eggs and cook for 12 minutes, then transfer to an ice bath to cool.
3. Using the same boiling water, cook 1 beet until tender (about 30-40 minutes), then strain out the beet and reserve 1 cup of the colored beet water to cool.
4. Peel the eggs and place them in a jar.
5. Combine 1 cup apple cider vinegar with 1 cup cooled beet water, then pour the mixture over the eggs in the jar.
6. Seal the jar and refrigerate for at least 24 hours to allow the eggs to pickle and turn pink.
7. Remove the eggs from the brine, reserving 1/2 tsp of the liquid, and cut each egg in half lengthwise.
8. Carefully remove the yolks and place them in a bowl, mashing with 2 tbsp mayonnaise, 1 tbsp mustard, 1 dash paprika, the reserved 1/2 tsp beet vinegar water, flaky salt, and pepper until smooth and creamy.
9. Spoon or pipe the yolk mixture back into the egg white halves.
10. Garnish with chopped chives, pink peppercorns, and a sprinkle of flaky salt.
11. Serve chilled and enjoy.

Notes

The beet water is made by boiling the beet in the same pot used for the eggs; reserve the vibrant liquid after straining. For best color and flavor, marinate the eggs for 24-48 hours. Store leftovers in an airtight container in the fridge for up to 3 days.