Curried Deviled Egg With A Pickled Beet Dyed Magenta Rim

Curried Deviled Egg With A Pickled Beet Dyed Magenta Rim Ingredients

Ingredients Magenta Egg Marinade:12 hard boiled eggsJuice from 1 large jar 35 oz. (or two 15 oz cans) of pickled beets1 cup apple cider vinegar1⁄2 cup brown sugar2 Tbs whole black peppercorns1⁄2 tsp saltIngredients for Curried Stuffing:1/2 cup mayonnaise2 tsp curry powder2 tsp Dijon mustard1⁄4 tsp garlic powder1/2 tsp salt1/8 tsp pepper

Directions

1. Place eggs in a large saucepan, cover with enough water to cover eggs by an inch. Cover and bring water to a simmer. Uncover and simmer for 11 minutes. Drain the eggs and quickly drop them into a bowl filled with ice and water to stop the eggs from cooking. Drain and peel. Peel under water for ease.2. Pour off the liquid from the pickled beets into a large plastic ziplock bag. Place cooled, peeled eggs into the bag. Seal. Refrigerate for at least 4 hours, at 8 hours the flavor is the best. Refrigerate up to 2 days. The longer they are refrigerated the deeper the flavor and color. Drain and pat dry with a paper towel. Discard the juice.3. Slice each egg in half. Scoop out all of the yolk. Mash the yolk with all of the curried egg stuffing ingredients. Blend well.4. Pipe the filling into the eggs using a piping bag and tip or alternatively fill a baggie with the egg mixture, push the filing towards the end, cut off a small corner of the end of a baggie, and squeeze into the hollow of the egg. Fill in a circular motion working from the outside in. Display on bright green arugula.