I love it when ingredients between dishes overlap, because at heart I like using everything up. It simplifies meal preparation and helps me be a thrifty cook. Last week I shared my recipe “Lemony Beet Salad”. After I prepared and posted the recipe, it occurred to me that I had all this lovely garnet colored beet juice… and that it would be a shame to discard it.
That’s when I realized that a fantastic way to use it was to make rosy colored pickled eggs. Also, with Easter nearly here, I thought it was a great time for sharing my recipe for Pickled Deviled Eggs.
In years past my family almost always had stuffed or deviled eggs with our Easter Dinner. It was and still is a great way to use all those lovely hard cooked eggs that were dyed for the Easter Celebration. But, even if it isn’t Easter, deviled eggs are a wonderful appetizer, side dish, or snack. They always seem to be the first to go on any table. Oh…. and did I mention yet that my husband loves Deviled Eggs? Which is another great reason for me to make them!
Now, there are at lot of recipes for stuffed or deviled eggs and I really don’t think there is only one completely perfect, ultimate recipe. It depends upon your occasion, meal theme, and budget how you might make this dish.
Some recipes are regional favorites, some have an ethnic spin, some are posh with a caviar garnish. The combinations of seasonings and garnishes are endless. Even better, you can go pure classic and and make them with just 4 ingredients: eggs, mayonnaise, prepared mustard, and a little bit of paprika as a garnish. The classic simplicity of this combination is as timeless as it is delicious!
Today’s recipe is: Pickled Deviled Eggs