I must say, these are the prettiest deviled eggs I have ever made. When I saw Ashley Rodriguez’s Beet Pickled Deviled Eggs, I fell in love with their charming pink tint. And then Food52 shared a recipe with a secret ingredient to make an egg filling extra smooth and creamy. Well, I needed no further inspiration to combine the two recipes and start hard-boiling some eggs!
Deviled eggs are perfect for this time of year. Our backyard hens are laying again after their respite during the dark winter months and I am positively gleeful to gather beautiful eggs from the nesting boxes every day.
For the Passover meal, it is traditional to put an egg on the Seder plate to symbolize new life in the spring season. We then eat hard-boiled eggs before the main meal begins (this helps hungry children stay focused) and sometimes I serve deviled eggs as an option. These deviled eggs are an ideal choice!
The filling is indeed velvety due to the addition of a bit of butter - the secret ingredient. The whites are blushed pink from taking a soak with some homemade pickled beets. (The resulting beets were quite delicious in a salad with feta cheese – a delightful little extra treat.)
My family happily devoured a platter of these luscious eggs and is patiently awaiting the next batch. Soon, I promise!
You can find the Pickled Beet Deviled Eggs (for the pink egg whites) here and the Food52 Deviled Eggs (for the egg filling) here.
