Pink Deviled Eggs

deviled eggscontributed by Chef Spence Lack Saraveza
Saraveza Bottle Shop and Pasty Tavern
Portland, Oregon
Plate Magazine, March-April 2010

This was the most talked about dish at Carol Smoler’s Networking dinner – a perfect Easter dish – taste, color and all!

For the filling
12 egg yolks, hard boiled
1/4 cup mayonnaise
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 teaspoons hot sauce
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon dill pickle juice

For the eggs
1 1/2 cups water, cold
1/2 cup white vinegar
8 ounces red beet juice, pickled
12 eggs, hard-boiled, halved, peeled, yolks removed (see above)
Hungarian paprika as desired
Chili powder as desired
Chives, cut into 1/2 inch pieces as desired

Make the filling
1. Crumble yolks in bowl and mix with mayonnaise, pepper, salt, hot sauce, yellow and Dijon mustards and pickle juice until well combined. Run through a food processor for smoother results. Reserve, refrigerated.

Make the eggs
1. Combine water, vinegar and red beet juice in bowl and submerge egg whites to cover. Let eggs stand for at least 1 day before using. Drain whites well.

2. Mound filling in pickled egg whites or pipe it in with a star-tipped pastry bag.

3. Garnish with paprika, chili powder and chives. Serve 4 halves on a plate.

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