Eggscellent Easter Deviled Eggs Appetizer Recipe
Prep Time:
24 hours, 30 minutes
Cook Time:
Servings:
6 servings
Ingredients
  • 1 red onion
  • 1 tablespoon whole coriander seeds
  • 1 teaspoon granulated sugar
  • 2 cups white vinegar, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup beet juice
  • 6 boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • Fresh mint, for garnish
Directions
  1. Thinly slice the red onion, discarding the skin.
  2. To a medium mason jar, add sliced onion, coriander, sugar, 1 cup vinegar, 1 cup water, and 1/2 teaspoon kosher salt. Store in the refrigerator for at least 24 hours (or up to 1 week) before making the deviled eggs.
  3. In a small bowl, combine beet juice and remaining 1 cup vinegar.
  4. Place eggs in the beet juice mixture and let sit for about 1 ½ minutes, or until they reach the desired pink color.
  5. Remove eggs from the bowl and let them dry on paper towels.
  6. Slice eggs in half lengthwise.
  7. Remove yolks and place into a bowl along with the remaining 1/4 teaspoon salt.
  8. Using a fork, mash yolks into a fine powder.
  9. Stir in the mayonnaise and Dijon mustard.
  10. Mince ¼ cup pickled red onion, then add to the yolk mixture.
  11. Stir until well combined, tasting and adjusting seasonings as desired.
  12. Using a spoon or piping bag, fill the dyed egg white halves with the yolk mixture.
  13. Stick 1 piece of pickled onion onto each deviled egg.
  14. Garnish eggs with mint leaves and coriander seeds from the pickling liquid, and serve on a platter.