Pickled Deviled Eggs

A classic Easter starter with a twist: the eggs are first pickled in a beet brine for 24 hours and then deviled.  The beet juice gives them a beautiful pink color and the pickling brine gives them a nice briny bite.  A great additions to your spring buffet!

Pickled Deviled Eggs

Ingredients

• 1 dozen eggs
• 1/4 cup mascarpone
• 1/4 cups mayonnaise
• 2 Tbsp. Dijon mustard
• 1 Tbsp. + 1 tsp. white balsamic vinegar
• salt & pepper, to taste
• 1 quart of pickled beets, beets removed (just put beets in a separate container in the fridge until eggs are pickled)
• jarred onion relish, optional for garnish
• chopped chives, optional for garnish

Makes 24 deviled eggs
Cook Time: 5 minutes, 24 hours to brine

​Put eggs in a large pot, bring pot to a boil with eggs in it.  Once water begins to boil, turn off, and let eggs sit in water for 5 minutes, remove from water, and drain.  Cool eggs immediately in an ice water bath and gently shell (these eggs are very undercooked and fragile, be gentle).  Gently drop shelled eggs into beet brine.  Put brine and eggs in refrigerator and brine for 24 hours.
The next day, remove eggs from brine with a slotted spoon - now you can add the beets back into their brine.  The eggs will have toughed up a little from the brine, but should not be rubbery (this is why you undercooked them initially).  Split eggs in half, lengthwise and scoop the yolks out.  Mash yolks with a fork and mix together with mascarpone, mayonnaise, mustard, vinegar, salt and pepper.
Put mixture into a zip-top bag and snip the end off.  Pipe filling into egg halves and garnish with a little pickled onion, optional.