Beet Marinade:
– 2 medium beets, peeled and thinly sliced
– 3 cups water
– 1 cup apple cider vinegar or distilled vinegar
– 1 teaspoon sea salt
Eggs:
– 9 extra-large eggs
– 1 to 2 tsp lemon juice
– 2 tsp Dijon mustard
– 2 Tbsp (30g) cold butter, diced
– 4 Tbsp mayo
– A pinch of sugar
Garnish Ideas:
– Shards of crispy bacon
– Thinly sliced chives
– Fresh dill
– Pickled red onion
– Capers
– Thinly sliced cucumber
– Thinly sliced radish
Instructions:
1. Make the Beet marinade:
– Combine all pickle ingredients.
– Bring to a boil, then cool in a container large enough to hold the beet liquid and eggs.
2. Cook the Eggs:
– Cover eggs in cold water and bring to a boil.
– Turn off the heat, cover, and let sit for 11-12 minutes.
3. Marinate the Eggs:
– Remove the shells, place eggs in beet liquid for 3 hours or overnight.
– Drain and pat dry with a paper towel.
5. Filling and Assembly:
– Remove yolks and combine with lemon juice, Dijon mustard, butter, and mayo in a food processor until smooth and fluffy.
6. Pipe the mixture into egg whites and garnish with your choice of toppings.
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