Pickled Deviled Eggs
Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’. The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail. Good reading while you wait for the weather to warm as we muck through this season of mudliness.
Eggs and Spring.
Along with symbolizing life and new birth, in earlier times eggs were one of the few things available to eat after a long winter. They are the Perfect Food—self-contained and full of protein, vitamins, choline, amino acids and minerals. And deviled eggs are the Perfect Food for any gathering! Even when there is a high density of Foodies, whenever deviled eggs show up at a potluck they disappear long before the salads, hors d’oeuvres, casseroles, or even the desserts, so make the extra batch if you’re thinking of bringing these to your next party.
Soak the peeled egg in beet juice or pickling brine before stuffing. The orange color comes from beet juice with no vinegar, the pink version is with vinegar and seasonings added to make a brine. It’s amazing what the presence of an acid can do for color enhancement.
Eggs from old-school chicken breeds can be incredibly flavorful, and supporting the farmers helps to save some of these dwindling varieties. Try Local Harvest if you’re looking for farmers who raise heritage breed hens in your area.
Pickled Deviled Eggs
Prep Time: 90 minutes
Cook Time: 10 minutes for the eggs
Prep the brine.
Simmer in a non-reactive pan for 10-15 minutes:
1 Beet, sliced
2 cups water
Remove the beet and add:
1/2 cup Cider Vinegar
2 Tablespoons Sugar
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Salt
Simmer for a few minutes so the sugar dissolves, then store in a glass or non-reactive container.
Hard boil the eggs.
Bring water to a boil. Gently lower 4 eggs into the water to avoid cracking.
Simmer for 10 minutes then remove the eggs and place in an ice bath or cold running water. The cold-shock helps to separate the cooked egg from the shell wall and will make peeling less harrowing.
Peel the hard-boiled eggs
Crack the shells then soak in water for a few minutes. The water gets in between the membrane and the egg and allows for easy peeling!
Crack the shells so they let in the brine but leave interesting patterns from the shell.
Soak eggs in the brine for at least an hour.
Make Deviled Eggs in your favorite way—here is a common one:
Peel the eggs, slice in half lengthwise and remove the cooked yolk.
Mash or puree the cooked yolks with:
2 Tablespoons Mayonnaise
1-2 teaspoons Mustard, prepared
1 teaspoon Cider Vinegar
A few dashes of Louisiana Hot Sauce
Salt to taste
Other additions or directions could include:
Fresh Basil or Tarragon
Anchovies, Herring or other fish
Refill the egg-halves with filling. Top with a cute garnish (chives, or other herbs) and enjoy!
This is a Tea Egg from our Edible Alien Theatre show Spring Celebration. The eggs were hard boiled then I cracked the shell before soaking in a brine of strong black tea and spices to create the intricate lines. The filling is wasabi pureed with egg yolk, then the halves were reconnected to give the look of a whole egg.
The photos were snatched from a frame of digital video that had been transferred from a VHS video tape….amazing that they are viewable at all!
“I imagine that yes is the only living thing.”