Curried Deviled Egg With A Pickled Beet Dyed Magenta Rim

Ingredients

• Ingredients Magenta Egg Marinade:
• 12 hard boiled eggs
• Juice from 1 large jar 35 oz. (or two 15 oz cans) of pickled beets
• 1 cup apple cider vinegar
• 1⁄2 cup brown sugar
• 2 Tbs whole black peppercorns
• 1⁄2 tsp salt
• Ingredients for Curried Stuffing:
• 1/2 cup mayonnaise
• 2 tsp curry powder
• 2 tsp Dijon mustard
• 1⁄4 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp pepper

Instructions

1. 1

   --- Directions ---

2. 2

   Place eggs in a large saucepan, cover with enough water to cover eggs by an inch. Cover and bring water to a simmer. Uncover and simmer for 11 minutes. Drain the eggs and quickly drop them into a bowl filled with ice and water to stop the eggs from cooking. Drain and peel. Peel under water for ease.

3. 3

   Pour off the liquid from the pickled beets into a large plastic ziplock bag. Place cooled, peeled eggs into the bag. Seal. Refrigerate for at least 4 hours, at 8 hours the flavor is the best. Refrigerate up to 2 days. The longer they are refrigerated the deeper the flavor and color. Drain and pat dry with a paper towel. Discard the juice.

4. 4

   Slice each egg in half. Scoop out all of the yolk. Mash the yolk with all of the curried egg stuffing ingredients. Blend well.

5. 5

   Pipe the filling into the eggs using a piping bag and tip or alternatively fill a baggie with the egg mixture, push the filing towards the end, cut off a small corner of the end of a baggie, and squeeze into the hollow of the egg. Fill in a circular motion working from the outside in. Display on bright green arugula.