Pickled Curry Deviled Eggs

Here are a couple of universal truths about being friends with foodies. The first is that there will never be a gathering that you will leave not absolutely stuffed with a variety of delicious dishes. And the second, is that you will always be looking for unique recipe inspiration for your own creations. Because while I know my friends will love classic potluck faire, there is something deeply satisfying when I’m able to surprise them with something new and exciting. With barbecue and picnic season in full swing I went searching for a new take on a very familiar favorite, deviled eggs.

No one is ever mad when I show up to a cookout with a heaping tray of deviled eggs, but they aren’t exactly a showstopper either. Not to say that they aren’t appreciated, they just don’t exactly stand out among the array of other goodies. This recipe, on the other hand, is intriguingly delicious and uniquely beautiful. The rich flavor of curry, the tang of vinegar, and the subtle earthiness of beets take these deviled eggs to the next level. Whether you are looking for a new culinary adventure or a way to bring some wow factor to your next picnic, this is a must try!

Pickled Curry Deviled Eggs

Pickling Ingredients

• 2 cups water
• 1 cup organic apple cider vinegar
• 1 small organic beet, washed and sliced into discs
• 2 Tbsp. organic sugar
• 1 tsp. organic black peppercorns
• ½ tsp. organic cumin seed
• ½ tsp. organic brown mustard seed
• 1 tsp. sea salt
• 3 organic garlic cloves roughly chopped
• 1 organic shallot, roughly chopped
• 6 hard boiled local organic eggs, peeled  

Directions

1. Combine water, vinegar, and sugar in a medium saucepan and bring to a boil to create brine.
2. In a 32oz wide mouth jar add peppercorns, cumin seeds, mustard seeds, sea salt, chopped garlic, chopped shallot, and peeled eggs.
3. Fill jar with hot brine, leaving about an inch of space.
4. Carefully place beet discs into jar to keep eggs submerged (and to color your eggs!).
5. Place lid on jar, allow jar to cool down to room temperature, and then transfer to the fridge overnight.

Filling Ingredients

• Egg yolks from hard boiled eggs
• 3 Tbsp. organic mayonnaise
• 2 tsp. organic Dijon mustard
• 1-2 tsp. organic finely minced fresh tarragon
• 2 Tbsp. organic fresh shallot finely minced
• 1 tsp. organic curry powder 
• 1/8 tsp. organic cayenne powder
• 1/8 tsp. organic garlic granules
• A squirt of fresh lemon juice
• Salt and organic black pepper to taste
• A sprinkle of organic paprika powder for garnish
• Thinly sliced pickled beet or shallot and fresh cilantro leaves or chives for garnish

Directions

1. Remove pickled eggs from jar (saving shallots and beets for future use) and cut in half lengthwise.
2. Pop yolks out into a bowl and mash with fork until thoroughly broken up.
3. Add mayo, dijon mustard, tarragon, minced shallot, curry powder, cayenne, garlic granules, salt, pepper, and lemon juice.
4. Whip yolk mixture with fork until rich and creamy.
5. Using a spoon or piping bag, carefully fill the cavity in each egg half.
6. Dust deviled eggs with a sprinkle of paprika powder and garnish with cilantro leaves and thin slices of set aside pickled beet and/or shallot.
7. Store in refrigerator and use within 3 days.

Want More CULINARY INSPIRATION?

Check Out this Baked Herbal Falafel

You may also like:

• Herbal Compound Butter
• Garlic Aioli Recipe with Curry Powder
• Herb Inspired Potluck Recipes