Deviled eggs: You’re either the type who politely lets them sit and gather film or you hover over the platter, eating them double-fisted. But can even the most ardent fan imagine a 150-page cookbook devoted entirely to deviled egg recipes? In the creative, whimsical way that only culinary consultant Kathy Casey can pull off, D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic (Andrews McMeel Publishing, $14.99) is the deviled egg bible and then some, with 54 different recipes for the creamy, protein-packed treats. And nary a moment too soon—make use of all those hard-boiled Easter eggs! Now if only it came with someone to peel all those shells.
Kathy Casey shares her recipe for
Beet’ing Heart Deviled Eggs
I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill. Pickled beet juice turns the whites deep pink. Kids will love helping. -Kathy Casey
1 (15-ounce) can sliced pickled beets
1⁄2 cup red wine vinegar
1⁄4 cup sugar
1 dozen hard-cooked eggs
3 Tablespoons mayonnaise
3 Tablespoons sour cream
2 tablespoons stone-ground mustard
2 Tablespoons minced red onion
1⁄4 teaspoon sugar
1⁄4 teaspoon salt
Freshly cracked black pepper
1⁄4 cup reserved small-diced pickled beets, drained well
2 Tablespoons thinly sliced green onion
To pickle the eggs, drain the beet liquid into a deep, medium-size container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for about 4 hours, refrigerated. Stir often to color evenly. Drain the eggs well, pat dry on paper towels and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.
To finish the eggs, with a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Add salt and black pepper to taste.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. Top each egg half with 1⁄2 teaspoon of pickled beets and a sprinkle of green onion.
Recipe from D'Lish Deviled Eggs