Mother’s Day is this weekend. It is a time to thank the woman who gave birth to you. It is also more than that. It is a time to recognize the nurturing role women have in our society. And to appreciate all they provide for their kids, nieces, nephews, pets, grandkids, great-grandkids, step kids, friends’ & neighbors’ kids, siblings, parents, and basically everyone and everything else that women care for in their personal and professional lives. It is a time to recognize the caring nature of females and to do something special for the women in our lives.

Our favorite way to celebrate, honor, and interact with others is through making good food and sharing it. Deviled eggs are popular choices for spring & summer gatherings and events, including Mother’s Day. I am a big fan of deviled eggs. This version appealed to me for Mother’s Day due to it’s festive hot pink color, achieved by brining hard boiled eggs in pickled beet juice. And I loved the subtle bite of sour the brine added to the eggs.

Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs (adapted from thekitchn.com)  Makes 12 eggs

Ingredients:

• 6 large eggs
• 16-ounce can or jar pickled beets
• 1 cup apple cider vinegar
• 1/3 cup brown sugar
• 1 tablespoon peppercorns
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/2 teaspoon curry powder
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh rosemary for garnish

Directions:

Place the eggs in a saucepan and add enough cold water to cover the eggs by at least 1 inch. Bring the water to a boil over medium high heat. When the water has reached a boil, cover the pot and remove it from the heat. Let the eggs sit in the heated water for 12 minutes. Transfer the eggs to a colander and place it under cool running water to stop the cooking. Peel the shells from the eggs when they are cool enough to handle.

Hard boil the eggs.

To prepare the brine, pour the juice from the pickled beets into a large bowl. (Save the beets for another use.) Add the cider vinegar, sugar, peppercorns, and salt to the bowl. Stir the mixture. Carefully lower the whole peeled eggs into the brine. (Beet juice will stain clothes and counter tops!) Cover the bowl and refrigerate the eggs for at least 12 hours, or up to 3 days. The longer the eggs are left in the brine, the more pink they will look and the more sour they will taste. (16 hours gives the eggs a good color and a nice, mildly pickled taste.)

Place the shelled eggs in the beat juice.

These eggs were pickled for 16 hours.

When the brining time is finished, cut each egg in half and scoop out the yolks. Place the yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, white vinegar, and olive oil. Mix and mash until the filling is smooth. A little bit of water can be added to the mixture to loosen up the filling if it is too stiff. Add salt and pepper to taste. Spoon or pipe the yolk mixture back into the pink eggs.

Mix the yolks with the filling ingredients then fill the egg halves.

Sprinkle them with chopped rosemary and season them with additional salt and pepper, if desired.

Pretty and flavorful. Perfect for Mother’s Day!

Happy Mother’s Day to all the mothers and caring women out there!  ~Linda

Beet-Pickled Deviled Eggs (adapted from thekitchn.com)

Makes 12 eggs

Ingredients:

• 6 large eggs
• 16-ounce can or jar pickled beets
• 1 cup apple cider vinegar
• 1/3 cup brown sugar
• 1 tablespoon peppercorns
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/2 teaspoon curry powder
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh rosemary for garnish

Directions:

Place the eggs in a saucepan and add enough cold water to cover the eggs by at least 1 inch. Bring the water to a boil over medium high heat. When the water has reached a boil, cover the pot and remove it from the heat. Let the eggs sit in the heated water for 12 minutes. Transfer the eggs to a colander and place it under cool running water to stop the cooking. Peel the shells from the eggs when they are cool enough to handle.

To prepare the brine, pour a can of pickled beets into a large bowl. Add the cider vinegar, sugar, peppercorns, and salt to the bowl. Stir the mixture. Carefully lower the whole peeled eggs into the brine. (Beet juice will stain clothes and counter tops!) Cover the bowl and refrigerate the eggs for at least 12 hours, or up to 3 days. The longer the eggs are left in the brine, the more pink they will look and the more sour they will taste. (16 hours gives the eggs a good color and a nice, mildly pickled taste.)

When the brining time is finished, cut each egg in half and scoop out the yolks. Place the yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, white vinegar, and olive oil. Mix and mash until the filling is smooth. A little bit of water can be added to the mixture to loosen up the filling if it is too stiff. Add salt and pepper to taste.

Spoon or pipe the yolk mixture back into the pink eggs. Sprinkle them with chopped rosemary and season them with additional salt and pepper, if desired.