Want to make a sweet yet savory statement on your summertime picnic table? These vibrant, savory, and slightly spicy deviled eggs are perfect for all sorts of gatherings and easy enough to make for snacks too. Plus, they’re just so pretty to look at all nestled in pink? Pretty in Pink 🙂
Thanks for this scrumptious addition, Drew!
- 1 cup apple cider vinegar, plus 3 tablespoons, divided
- ¼ cup granulated sugar, plus a pinch, divided
- 2 1/4 teaspoons kosher salt, plus a pinch, divided
- 3 whole cloves
- 1 small red beet, peeled and halved (or 1 large can, sliced)
- 12 hard-boiled eggs, peeled
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
- 1 teaspoon anchovy paste (can omit)
- 1/4 teaspoon freshly ground black pepper
- 2 hot chiles, thinly sliced
- In a medium pot, mix 1 cup apple cider vinegar, sugar, 2 teaspoons salt, cloves and water.
- Add the sliced beets and bring to a boil, then remove from heat and let cool slightly.
- Pour into a large heat-safe jar or bowl (including beet).
- Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
- Remove eggs from liquid.
- Halve eggs (reserving the whites) and gently transfer the yolks to a bowl.
- Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
- Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes.
- Drain the chiles and then sprinkle over the deviled eggs.
- Sprinkle with additional herbs, if desired.
Serve in egg crates for a very pretty presentation.