Pickled Beet Deviled Eggs

This is definitely not a Turkish dish, unless you replace the mayonnaise with Greek yogurt and drizzle some olive oil on top, then it could pass for a Turkish meze. It is a fun one to have on an appetizer plate. Naturally colored with pickled beets, these eggs look inviting for any taste. They disappear from the table fast. Easy to make, nutritious and delicious. Enjoy!

Ingredients: 

Beet pickle for staining the eggs:

• ½ lb (2 medium) beet peeled and cut in half
• 1 cup apple cider vinegar
• 1 tablespoon sugar 
• 3/4 cup apple cider vinegar 
• 1 tablespoon salt 

The deviled eggs:

• 6 hard-boiled eggs, peeled 
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard 
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh chives, finely chopped
• Micro greens, for garnish 
• 1 tablespoon chopped pistachios (optional) 
• 1 jalapeno chili, thinly sliced for garnish (optional)

Directions:

1. Place the beets in a medium saucepan and add 1 cup vinegar, sugar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until beets are cooked, about 10 minutes. Remove from heat let it cool slightly.
2. Pour liquid into a large jar, add the beets and the boiled eggs. Cover and let it stay in the refrigerator for at least 4 hours, stirring a couple of times to make sure all sides of the eggs are evenly exposed to the beet pickle juice. Keep it overnight for a deeper pink color.
3. Remove eggs from the liquid. Cut the eggs in half, then scoop out the yolks and transfer them in a medium bowl. 
4. Put the egg white halves on a serving plate. 
5. Add the mayonnaise, 1 teaspoon of vinegar, Dijon mustard, salt and pepper to taste to the bowl with egg yolks. Use a fork to mash the yolks until smooth and creamy and well combined. 
6. Transfer the mixture to a re-sealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle with chopped pistachios (optional). Garnish with micro greens and chopped chives. Add sliced jalapenos (optional) to spice it up.

Notes:

• You can slice and use pickled beets in salads after you discard the juice
• You can substitute Greek yogurt for mayonnaise for a healthier, tangier version.
• If you like your deviled eggs spicy, you can either add crushed red chili peppers to the yolks or garnish with sliced jalapeno peppers.

AFIYET OLSUN!

BON APPETIT!

Ingredients

Boil beets

Boiled eggs in beet pickle

Remove eggs from the jar

Cut pickled eggs in half

Remove yolks

Mix yolks with mayo mixture

Pickled Beet Deviled Eggs