{ Beet-pickled deviled eggs }
I came across this recipie a few months ago and have since been saving it for a summer weekend. I've never been a huge fan of pickled things and frankly the idea of a picked egg just sounds so bizarre, but being a designer I have a habit of judging things by the way they look and these just looked too beautiful not to make.
They take a while because the eggs have to soak in the beet mixture for at least 2 hours, so I suggest planning ahead. Leave them to pickle either early on the morning you plan to serve them or the night before. Also I would highly recommend cutting down on the mayo amount used in the yolk mixture because its not the healthiest...and because it tastes better when the yolk flavor really comes through.
Bon Appétit!