I grew up with deviled eggs making an appearance at least once a week in our house. They were always a little different, depending on the mood of our babysitter, Louise, that week. Sometimes the filling was a tad runny, sometimes it packed a bit more of a mustard punch, sometimes there was relish involved. Louise never really measured anything, but after watching her enough times, I figured out the basic idea of deviled egg-making. Hard-boil some eggs, mash the yolks with mayonnaise, mustard- she used yellow mustard, salt, pepper, maybe a little Mt. Olive relish. Taste and adjust. Fill the egg whites up and sprinkle with a healthy dose of paprika to make them pretty.
My version is a tad more refined and geared towards spring, but I promise the extra work is worth it. Maybe you do not choose to pickle the eggs or make the crispy quinoa topping, and that is absolutely okay. The filling is still bright and creamy, and you will still get a delicious deviled egg.
Pickling the eggs is optional, but it not only creates a beautiful color, but it also gives the egg a meatier texture and a zing. I use plain Greek yogurt in place of the more traditional mayo to fluff the filling. Fresh dill pairs nicely with the lemon and just makes me think of pickles, but leave it out if you wish. A sliver of avocado gives additional richness and toasted quinoa acts like a crunchy breadcrumb. These eggs can be made a day before, but if you are pickling them, be sure to start that process at least 8 hours before hand so that the pink color has a chance to penetrate the whites. These would make a fantastic spring party appetizer either for the Kentucky Derby or Mother's Day maybe?
The pickling of the eggs is based very loosely on the Beet Pickled Eggs at Cookistry. I used a few different spices and just one beet to get the hue because I know how one beet can give off a tremendous amount of color. Beet stains on hands for days, anyone? The crispy quinoa is adapted from a Real Simple magazine recipe.
Pickled Deviled Eggs with Dill and Crispy Quinoa
4 beet-pickled hard-boiled eggs, see recipe below, or just 4 hard-boiled eggs, peeled
3 tablespoons 2% plain Greek yogurt (Fage is my favorite brand)
2 teaspoons Dijon mustard
3 tablespoons fresh dill, finely chopped, divided
zest of 1/2 lemon
1 teaspoon sea salt + more for sprinkling on at very end
1/4 avocado, thinly sliced, for garnish
crispy quinoa, see recipe below (optional)
Slice the hard-boiled eggs in half length-wise. If using beet-pickled eggs, have a towel nearby so you do not stain your hands. Carefully spoon out the yolks and place in a small bowl. Add the yogurt, mustard, 2 tablespoons of fresh dill, lemon zest, and salt. Mash everything together with a fork until smooth and creamy.
Fill the egg whites up with heaping spoonfuls of the yolk mixture. Place a sliver of avocado on top of each half, sprinkle with remaining fresh dill, crispy quinoa, if using, and a little sprinkle of sea salt. Enjoy! Makes 8 deviled egg halves.
1 beet, peeled and chopped into 1-inch pieces
1 cup water
3/4 cup apple cider vinegar
1 bay leaf
1 inch piece of ginger, peeled and sliced into 3 pieces
1/4 teaspoon mustard seeds
3/4 teaspoon salt
Hard-boil the eggs. Place the eggs in a pot and add water to cover by 2 inches. Bring the water to a boil, cover with a lid, and remove pot from the heat. Allow eggs to sit 9 minutes. Immediately drain and rinse with cold water. Place eggs in a bowl of ice water and allow to cool. Peel the eggs carefully. I use a spoon to slip under the thin skin just beneath the shell to slide the shell off. Set eggs aside.
Cook the beet. Add the beet to a small pan with about an inch of water. Cover the pot and allow beet to steam on medium-high heat for about 15-20 minutes or until beet is tender. Drain and place the beets in a clean glass jar that is large enough to hold the eggs. Add the eggs on top of the beets.
Make the pickling mixture. Add the water, vinegar, bay leaf, ginger, mustard seeds, and salt to a pot. Bring to boil and then turn off heat and allow to cool to room temperature.
Add the pickling mixture to the beets and eggs in the glass jar. If the eggs are not covered with liquid, add a little water to the jar or stir to rearrange the eggs so that they are covered. Place in the refrigerator and allow to pickle for at least eight hours. Remove from mixture and allow to drain prior to making deviled eggs.
1/4 cup quinoa
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
Add all ingredients to a non-stick skillet. Heat over medium heat and cook until water evaporates and quinoa begins to toast. Stir often until quinoa is golden brown. Mine took 15 minutes. Remove to drain on a paper towel. Make about 1/3 cup of toasted quinoa which can be used in numerous recipes.