pickled beet eggs

a festive little treat from some stellar dads for any ol' day

If anybody has been paying attention to the last few weeks, you might’ve noticed some missing newsletter sends. Between various work projects, consistent puppy emergencies, and exciting family travels, life continues to be crazy on my front. Thank you so much for continuing to be here while I gather my bearings once again….now for the main event:

A couple of months ago, I waxed poetically about several of my birthday parties of years past and their imaginative menus. I haven’t stopped thinking about a couple of those bites since sharing them with you. One of my favorite little specialties that stuck in my mind is a festive and delicious little morsel: pickled beet eggs. Let me clue you into why this week is the perfect time to roll out this recipe:

Sometimes dads really do know best. At the very least, they open you up to new experiences, recharge old memories, and create a safe spot to land if you stumble over life. Based on that description, I think dads have one of the coolest jobs around. I also think that the title of “dad” doesn’t have to mean only a biological father. I’m a big believer that it takes a village and have so many different influences in my own life. Whether it’s music taste, snack hacks, or advice to avoid airport delays, a father’s opinion can contain some golden nuggets (however corny they may be delivered). My own father has cracked open probably 14 billion pistachio shells in the time we’ve sat on the couch together, sparking my own obsession with the interactive snack. My music interests were changed forever when a surrogate music dad gave me my first Tom Waits cd. My stepfather encourages me to remember my patience and to always find the humor within life. Interactions with my father-in-law remind me to lead every day with genuine kindness, and might just be the inspiration behind this week’s newsletter.

The first time I enjoyed a pickled beet egg was long ago, back when I was first dating my now husband. We were enjoying an extended family gathering, and my now father-in-law was beaming with excitement at his surprise snack. Emerging from the well-stocked fridge, his hands were clasped around an enormous mason jar filled with a Barbie pink liquid that I’d never seen before. He explained this was a nostalgic childhood favorite snack from growing up in Chicago, and he’d only recently tried to figure out how to make it on his own. It only took a few key words to know that I was sold and would immediately dive in: pickled, pink, creamy, tangy.

We bobbled around the jar, trying to secure a round pink orb with a silver spoon. I marveled at the color of the egg in my spoon. How pink, with such complete saturation! It was prettier than any Easter egg I’d ever dyed in my life. After patting it dry a bit, I took my first bite and broke open the colored white and exposed the fluffy yolk. It was indeed pickled and tangy, balanced perfectly by the soft creaminess of the hard-boiled yolk. I needed more. There were a lot of us at that gathering, but I feel as though I helped myself to more than my share of this new-to-me treat.

Since then, I’ve seen similar jars of delight on deli counters, at grocery store salad buffets, and of course, at the rogue family gathering. Which is precisely why I attempted to make my own last year for my birthday party. It couldn’t be easier and how impressive for you or your guests! Wanna up-level this ultimate dad-snack? Try ‘em Caesar’ed. Try ‘em spicy. Try ‘em deviled. However pink, consider these a pretty blank canvas, perfect for devouring on a hot summer day.

Take some time this weekend to celebrate the father figures in your life…whether by birth or by choice, it’s always incredible to see people step up to the plate to help take care of those around them. Give some hugs, crack some beers, and maybe pass a tray of these little jewels. Chances are your dad might just be impressed with your offering this year. Happy Father’s Day! ~L

---

INGREDIENTS

Pickled Beet Eggs

• 6 large eggs

• 15-oz cans of pickled beets in their juices

• 1/2 c apple cider vinegar or red wine vinegar

• 2 tbsp sugar (brown or white)

• Pickling spices (coriander seeds, mustard seeds, peppercorns, etc)

Deviled Egg Filling

• 3 tbsp mayonnaise

• 1 tsp capers, chopped + 1 tsp brining juice

• 1 tbsp dijon or whole grain mustard

• 2-3 anchovies packed in oil, mashed with the back of your knife

• Fresh ground spices (mustard seed, cumin seed, peppercorns, etc)

• Sea salt & fresh-cracked black pepper, to taste

• Fresh herbs, chopped (dill, parsley, etc) for garnish

INSTRUCTIONS

1. Bring a saucepan of water to boil; do not salt your water. Gently add in the eggs and hard boil to your liking (I prefer 12-15 minutes). Immediately transfer to an ice bath and let cool while you prepare the pickling liquid.

2. Drain the beet juice into a small airtight container — the color may stain your vessel so be mindful of what you choose! Add the vinegar, sugar, and any pickling spices to the beet juice.

3. Once cooled, peel the eggs of their shells. Gently tap the egg to create a crack, and then gently roll the egg on your counter to crack the remaining shell. Find the air bubble at the end of the egg and begin to peel. The membrane should easily slip away from the egg and make peeling a breeze!

4. Once all the eggs are peeled, place them into the beet juice liquid mixture. If any eggs are poking out of the liquid, add a bit of water until completely submerged. Cover and chill in the refrigerator overnight (16-24 hours). The longer they sit, the more the pink will seep into the egg whites towards the yolk. Leave them too long and you’ll end up with entirely pink whites and orange yolks. They’ll still be tasty, but a totally different color presentation!

5. To serve: remove eggs from the beet liquid and gently pat dry. Enjoy!

6. To serve Caesar’ed: Slice in half lengthwise with a sharp knife. With a small spoon, gently remove the yolks from the now-pink egg whites and add to a small bowl. It’s better to work slowly here to not break the pink-whites. You’ll be filling them again with the yolk mixture!

7. Add mayonnaise, mustard, capers + juice, smashed anchovies, and any fresh-ground spices to the yolks. Mash with a fork until it creates a coherent paste. Feel free to get creative and find the texture you enjoy most: add more brine liquid/vinegar or water to thin it out, add more mayonnaise for that full-fat cream. I like mine a little chunky for texture, and a little on the briny side for bite. Season to taste with sea salt, black pepper, and any other spices you enjoy. Don’t forget to taste the mixture as you go!

8. Once the egg yolk mixture is complete, spoon or pipe back into the pink-egg whites and arrange on a platter. Serve immediately or store in the fridge for up to an hour before serving (otherwise, they get a little watery and soggy).

To Serve: garnish with fresh chopped herbs and flaky sea salt before serving.