Pickled Beet + Avocado Deviled Eggs
Ok, I feel like I say this every month but like seriously how is it April?! I still feel like the year has just started and we’re nearly halfway through already! I better get working on those goals I set in January lol. In other news, if you didn’t already hear me shout it from the mountain tops (Instagram), I bought a car! I have been saving for a long, long time and driving my humble and reliable ‘99 CR-V since college. She’s honestly been so good to me. It’s definitely bittersweet saying bye to her. She took me to community college everyday for 3 years (barf) and then later to UW, took me to every excruciatingly early opening shift (hello 3:30 AM!) when I was a shift supervisor at Starbucks for 8 years, drove me across the state to see Coldplay live at the Gorge, took me up to my dream job in Seattle when I worked at the Starbucks corporate office for the first time, and so many other countless milestones in my life. She’s been a good car but it was time for an upgrade. I got an Acura RDX and I love it so much! To me, the best part, though, is I was able to pay cash because I saved up so long for it. It feels incredible not to have the pressure of a car payment hanging over my head and to know it’s all mine when I’m cruising around town in it.
Alright, enough of car talk. Easter! It’s so soon! I was brainstorming Easter recipes a while back and I got to thinking about dyeing Easter eggs and how it would be fun to create a natural, edible version that was pretty AND delicious. Then I thought about beet pickled eggs and that gorgeous, vibrant magenta! I’d never made them before and wanted to give it a try. They are not only easy to make and so pretty (I mean, that COLOR!), but most importantly: they are delish! The addition of avocado in the filling makes it even creamier and I love the pale green hue. These are very simple to make and you don’t have to get fancy with a piping bag unless you want to (you know I’m extra so I always go fancy) but you could just dollop the filling in with a spoon and they’d still look great. They’re the perfect snack to bring to dinner or Brunch, too. I know deviled eggs get a bad rap but honestly I love them! What’s not to like?! I hope you give these a try and please share if you do! I love seeing your creations! And Happy Easter!
Pickled Beet + Avocado Deviled Eggs
makes 12 deviled egg halves
pickled beet with avocado filling
6 boiled eggs, cooled and peeled
1 c raw apple cider vinegar
1 c water
1 T salt
1 T sugar
2 c beets, peeled and cubed into 1/2 inch pieces (about 2 medium beets)
1 medium avocado, pitted and flesh scooped out of skin
2 T mayonnaise
2 t lemon juice, freshly squeezed
salt and pepper, to taste
1 t fresh dill, finely chopped plus sprigs to garnish
fresh chives, finely chopped, to garnish
brine the eggs
In a medium pot over high heat, combine the vinegar, water, sugar, salt, and beets together and bring to a boil then shut off the heat. Allow to cool completely then add to a large resealable glass container such as a mason jar. Add the eggs and refrigerate at least 8 hours, or overnight.
When ready to assemble the deviled eggs, drain the eggs from the brine using a slotted spoon and gently blot the eggs on a paper towel to remove any excess moisture. Slice eggs in half lengthwise and add the yolks to a food processor. Add the avocado, mayonnaise, salt, pepper, and dill and pulse until mixture is smooth. Using a piping bag with a decorative tip if you’d like or a spoon, dollop the mixture into the centers of the egg whites. Garnish each with a fresh sprig of dill and chopped chives. Enjoy!