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These would have been on my easter menu; rec posted by Gay - Pink Deviled Eggs

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Joined: Dec 10, 2005


Posted to Thread #21791 at 7:31 pm on Mar 19, 2012

Pink Devilled Eggs

This was the most talked about dish at Carol Smolers Networking dinner a perfect Easter dish taste, color and all!

For the filling
12 egg yolks, hard boiled
1/4 cup mayonnaise
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 teaspoons hot sauce
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon dill pickle juice

For the eggs
1 1/2 cups water, cold
1/2 cup white vinegar
8 ounces red beet juice, pickled
12 eggs, hard-boiled, halved, peeled, yolks removed (see above)

Hungarian paprika as desired
Chili powder as desired
Chives, cut into 1/2 inch pieces as desired

Make the filling
1. Crumble yolks in bowl and mix with mayonnaise, pepper, salt, hot sauce, yellow and Dijon mustards and pickle juice until well combined. Run through a food processor for smoother results. Reserve, refrigerated.

Make the eggs
1. Combine water, vinegar and red beet juice in bowl and submerge egg whites to cover. Let eggs stand for at least 1 day before using. Drain whites well.

2. Mound filling in pickled egg whites or pipe it in with a star-tipped pastry bag.

3. Garnish with paprika, chili powder and chives. Serve 4 halves on a plate


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