Pink Pickled Deviled Eggs

Makes 24 eggs

1 dozen Eggs

Pickle Brine

2 red beet, peeled and cut into 2 inch dice

1 cup white vinegar

3 cloves garlics, mashed and peeled

3 tablespoons packed light brown sugar

1½ tablespoons kosher salt, more as needed

1 teaspoon black peppercorns

½ teaspoons red pepper flakes

1 bay leaf

1 cup ice

Filling

½ cup mayonnaise

1 tablespoon dijon mustard

Salt & pepper

Garnish

Chives

Steam the eggs by placing them in a perforated basket over boiling water. Cover and steam for 14 minutes. Transfer to an ice bath, gently cracking the eggs as they go in. Let cool for at least 15 minutes before peeling. 

Meanwhile, combine all of the pickle brine ingredients except ice in a medium pot. Bring to a boil. Remove from the heat, add the ice and let cool completely. 

Once cooled, peel the eggs and add them to a glass container with the brine. Cover and refrigerate overnight. 

When you’re ready to make the eggs, remove from the brine, slice in half and place all of the yolks into a food processor. Add in other filling ingredients and puree until completely smooth, adjusting the seasoning as needed. Use a piping bag to refill the eggs and garnish with chives as desired. Keep refrigerated until ready to serve.