I am so giddy about this recipe I can hardly sit still to type this post!
Honestly, it was love at first bite. Actually, I take that back, it was love at first sight followed by a tiny bite of heaven. The purple color gets me every time!
We served these tasty appetizers to 3 lovely couples who hired us to cook a 4 course dinner on site at the farm. They drove all the way from Portland, stayed at the Mt. Hood Bed And Breakfast, and spent an entire evening at our house eating delicious food and drinking fabulous oregon wine. It was a total blast and we are thinking about doing farm-to-table dinners this summer at Tumbleweed Farm. I’m really excited about the possibility of cooking farm fresh recipes a few times throughout the summer highlighting produce from our farm and beer and wine from the Hood River Valley.
Since we are just testing out the idea the 3 couples who hired us are friends of my family. It was a great learning experience and I am so happy with how things turned out. No kitchen disasters and now a few new favorite dishes!
These pickled-beet deviled eggs were a huge hit. I got the inspiration for the recipe from theKitchn. However, I switched things up a bit because I am not a mayo person so I knew I wanted to substitute with greek yogurt and fuss around with some of the spices. I was lucky enough to have a jar of pickled beets that my mom made last summer and used the beet juice from that along with farm fresh eggs. These were a lightened up and healthy version to traditional deviled eggs and they are beautiful to boot! Do yourself a favor and whip these up for your next dinner party. Dig in!
Pickled-Beet Deviled Eggs
Appetizer & SnackA beautiful and lightened up version of the old classic.
- PREP TIME
- COOK TIME
- 6 eggs (organic free range if possible)
- 1 jar pickled beets
- 1 cup apple cider vinegar
- 1/3 cup sugar (organic if possible)
- 1 TBS peppercorns
- 1 tsp Salt
For the Filling
- 1/4 cup full fat organic greek yogurt
- 1/2 tsp dijon style mustard
- 1/2 tsp white wine vinegar
- 1/4 tsp salt
- 2 TBS fresh minced parsley
Serves 12 halves
- Place the 6 eggs in a large pot covered with at least 2 inches of water. Bring to a boil. Once the water boils turn the heat off, cover the pan and set the timer for 9 minutes. After the timer goes off place the eggs under cold water and set aside.
- To prepare the brine pour the liquid of 1 jar of pickled beets into a large bowl or mason jar. Add the vinegar, sugar, peppercorns and salt. Stir well. (Reserve the pickled beets for a salad or another use!)
- Once eggs are cool enough to handle remove the shells.
- Carefully place the eggs into the brine and cover. Place in the fridge for at least 6 hours or up to two days before serving. The longer they sit the deeper the purple and the stronger the pickle flavor!
- Once the eggs have sat in the brine long enough remove them and slice in half. Remove the yoke and place the yokes in a bowl with the yogurt, mustard, white wine vinegar, and salt. Stir well.
- Using a pastry bag or a plastic bag with the corner cut off pipe the yogurt mixture into the pink eggs. Sprinkle with parsley and serve!