Pink Deviled Eggs (Print Version)

# Ingredients:

→ Red Beet Pickle

01 - 2 medium beets, peeled and thinly sliced
02 - 3 cups water
03 - 1 cup apple cider vinegar
04 - 1 teaspoon sea salt
05 - 1 teaspoon black peppercorns
06 - 2 bay leaves

→ Eggs

07 - 9 extra-large eggs
08 - 1-2 teaspoons lemon juice or dill pickle juice
09 - 2 teaspoons Dijon mustard
10 - 2 tablespoons (30g) cold butter, diced
11 - 4 tablespoons Kewpie mayonnaise

→ Garnish Options

12 - Crispy bacon shards
13 - Thinly sliced chives
14 - Fresh dill sprigs
15 - Pickled red onion
16 - Capers
17 - Thinly sliced cucumber
18 - Thinly sliced radish
19 - Aleppo pepper flakes (optional)

# Instructions:

01 - Combine all pickle ingredients in a container large enough to hold both the liquid and eggs. Bring mixture to a boil, then set aside to cool completely.
02 - Cover eggs with cold water and bring to a boil. Stir eggs gently during heating to center the yolks. Once boiling, turn off heat, cover pot, and let eggs sit for 11-12 minutes. Stir twice during the first 3 minutes.
03 - Remove eggshells completely, then submerge peeled eggs in the cooled beetroot pickling liquid for 2 hours. Drain and pat dry with paper towel.
04 - Crack the eggshells all over without removing them. Submerge eggs with cracked shells in the beetroot liquid for 4 hours. Remove from liquid and then peel the shells off to reveal webbed pattern.
05 - Carefully halve eggs and remove yolks. Combine yolks, lemon juice, Dijon mustard, cold diced butter, and mayonnaise in a food processor. Blend until light and fluffy. If mixture splits, chill in freezer for 10 minutes then blend again to emulsify.
06 - Pipe or spoon the yolk mixture into the egg white halves. Garnish as desired with bacon, cucumber, radish, capers, pickled onion, chili flakes, chives, and dill.

# Notes:

01 - For a shortcut, replace the homemade beet pickle with 1 large jar of store-bought pickled beets
02 - The butter must be cold to achieve the proper emulsion in the filling
03 - You can mash the yolks with a fork instead of using a food processor, but ensure the final result is smooth

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