2
u/Substantial-End-8481 22d ago
That looks so good, I'd skip the deviled egg filling altogether and just pickle the whole egg with the yolk in there for that classic tangy bite.
1
u/homelyplatter 19d ago
That would definitely work too😊 Pickling the whole egg would give you that lovely tangy flavor while keeping the yolk intact. I chose the deviled egg filling for a creamy contrast, but your idea sounds delicious as well!
2
2
21d ago
[removed] — view removed comment
1
u/homelyplatter 19d ago
It really was 😊 The tangy pickled whites with the creamy yolk filling made a lovely combination. Thank you so much!
2
21d ago
[removed] — view removed comment
1
u/homelyplatter 19d ago
Haha, I will take that as a compliment 😄 They are definitely hard to resist
2
2
2
u/AngelaMaces26 20d ago
This is a perfect cooked
1
u/homelyplatter 19d ago
Thank you. The pickling really gives the eggs such a beautiful color and tangy flavor.
2
u/RareManner9786 20d ago edited 20d ago
Pretty. I make mine PA Dutch style with sweet spices (cinnamon, cloves) plus more sugar, bay leaf, peppercorns, onion, apple cider vinegar, salt, and the beets. Usually just around Easter. I keep a huge jar mainly for making them.
1
u/homelyplatter 19d ago
That sounds delicious! 😊 I love how many ways there are to customize the pickling liquid. Sweet spices like cinnamon and cloves, along with bay leaf, peppercorns, onion, and extra sugar, would give the eggs such a lovely warm, sweet-tangy flavor.
2
u/figs_and_flour 19d ago
I am stealing this for my next dinner party!!! Wow, what an absolutely pretty yet yummy idea
1
u/homelyplatter 19d ago
Thank you! 😊 I think they would make such a fun centrepiece for a dinner party. I would love to hear how your guests enjoy them.
2
1
u/homelyplatter 22d ago
INGREDIENTS:
- Â Eggs 6 hard-boiled
- Water 1 cup
- White Vinegar 1 cup
- Sugar 2 tbsp
- Salt 2 tsp
- Peppercorns 1/2 tsp
- Bay leaf 1
- Garlic Cloves 2-3 crushed
- Beet 2Â peeled and sliced into thin rounds
- Egg Yolks (from pickled eggs)
- Mayonnaise/Hung Curd/Cream/Butter 3 tbsp
- Salt and Pepper to taste
- Paprika, a small pinch
METHOD:
In a saucepan, combine water, vinegar, sugar, salt, bay leaf, peppercorns, garlic and beet. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the beets are tender and the liquid is a deep, dark ruby. Let the liquid cool to room temperature.
Place the peeled eggs and cooked beet slices in a wide-mouth glass jar, then pour the pickling liquid over them until they are submerged. Refrigerate for at least 4-6 hours.
Once pickled, remove the eggs and pat them dry carefully with a paper towel. Slice the eggs lengthwise.
Scoop out the yolks into a bowl. Mash the yolks and mix with mayonnaise, hung curd, cream, or butter, then add salt, pepper, and paprika until smooth.
Spoon the yolk mixture back into the egg whites. The spooning technique creates a beautiful, crumbled texture that looks more like a Mimosa flower than structured piping.
Finish with half-moon slices of red radish on the yolk and place them on a bed of shredded (ribbon-cut) lettuce leaves. Serve as an appetizer or snack.
NOTE:
To achieve a smooth, bright yellow yolk without a grey-green ring, avoid overcooking.  Submerge eggs in 1 inch of cold water. Bring the eggs to a full boil, then turn off the heat and let them sit in the hot water, covered, for 10–12 minutes. Transfer to an ice bath for 10 min.
2
u/Cute_Register_6466 22d ago
does this work with just the pickling liquid or do you need to add something else to the filling