This is a vintage recipe that is as tasty today as it was decades ago. Pickling the eggs gives them a tangy, sweet flavor that goes so well with the creamy, deviled yolks. It’s subtle and so delicious.
Back in the day, this was an Easter or summer event recipe. I remember my mom making big jars of pickled eggs and then a platter of pickled deviled eggs for picnics with all of my aunts, uncles, and cousins. Such a wonderful memory of happy times and her recipe makes me remember those days each time that I make this dish.
How perfect a combination is this vintage recipe? Pickled eggs, with their beautiful, bright pink hue and subtle tangy flavor meld beautifully with an egg that is sliced and the yolks mixed with creamy mayonnaise, sour cream, and mustard marry so beautifully together that you wonder why they weren’t always like this.
HOW DO I MAKE PERFECTLY COOKED HARD BOILED EGGS THAT ACTUALLY PEEL?
A perfect hardboiled egg that peels well and doesn’t have that green yolked rim is easy when you have a few tips.
Use old eggs. If possible, use eggs that are at least a week old. Two weeks is even better…and yes, they will keep that long in the refrigerator.
Add your eggs to a saucepan and cover them with water that is about 2-inches above them. Add 1 teaspoon of vinegar (it doesn’t matter what kind) and ½ teaspoon of salt. This will help the eggs peel easier.
Bring the pot to a full rolling boil. Then turn off the heat and allow the pot to sit for 10-12 minutes. This method is pretty foolproof. I’ve gotten busy and the eggs sat in the water until they completely cooled and were just fine.
Bring the pot of eggs to your sink and run cold water over the eggs. At this point, I will crack each egg and allow them to sit in the water for about 5 minutes.
Peel the eggs before they cool completely. I find it easier to peel eggs that are room temperature or even a bit warm.
One of the vintage recipes that deserves to make a comeback. Hardboiled eggs that are pickled in a sweet red beet brine. They are then sliced in half and deviled. These eggs are the perfect blend of sweet, tangy, salty, and savory. They make a wonderfully tasty appetizer or protein for a meatless dinner.
For the eggs:
2 cans (15-ounces) sliced red beets
1 cup sugar
1 cup apple cider vinegar
12 hard-boiled eggs
For the deviled eggs:
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Make the pickled eggs. Drain both cans of beets, reserving the beet juice in a 2-quart glass jar.
Pour the sugar and vinegar into the jar. Tightly screw on the lid and shake to dissolve the sugar. This may take several minutes. Shake, then allow the mixture to settle, shake again until the sugar is dissolved.
Add the peeled, hard-boiled eggs and the red beet slices. Shake to combine and refrigerate for at least 4 hours, preferably overnight.