Somewhere near the top of the list of foods that I majorly missed out on during my dark and gloomy picky-eating days are deviled eggs. At every family gathering, they have always been one of my “steer clear” foods. I had no idea what I was missing.
Then again, I also had no idea that pickled beet and sriracha versions of deviled eggs existed…
When the more refined, adventurous me finally decided to give them a shot last year, I was hooked. I’ve only made them myself a couple of times prior to this batch, mostly because they disappear too quickly.
After mine and Clark’s recent visit to Downtown Indy’s Libertine Cocktail Bar, the idea of making some incredible deviled eggs for the blog started to take shape. Not only does this place serve incredible drinks in a sexy, modern speakeasy atmosphere, they also know what they’re doing when it comes to food. Way back when we were still living in Brooklyn, my parents raved about this place. Good cocktails with real ingredients and some kind of awesome deviled eggs. Deviled eggs at a bar? “Huh. That wouldn’t be my first choice…” I remember thinking.
So we ordered them anyway. And out came an order of the most appetizing deviled eggs either of us had ever seen. Colorful, interesting, fragrant, and so delicious. Alongside The Three-Twenty that I ordered special from their skillful mixologist, there was a ton of partying happening in my mouth.
Working at a bowling alley means your hours are always a little wonky. Our weekends end up being Monday and Tuesday. Tragically, The Libertine is closed on Mondays and let’s be realistic, we can’t go every Tuesday. Necessity is the mother of invention, so they say, and phenomenal deviled eggs are a necessity.
We decided to do three versions, because really, why not? Sometimes you feel like a sriracha deviled egg. Sometimes you feel like a fancy-looking pickled beet and horseradish deviled egg. And sometimes you feel like a good, old-fashioned, normal deviled egg. Just like Easter eggs, everyone likes their deviled eggs a little bit different – am I right?
Believe it or not, those pretty pink eggs are quite easy to make. They just require two more steps than average deviled eggs and as you can see, they are more than worth it. Not only for the flavor, but also because you’ll blow people’s minds this Easter, and on Memorial Day, and probably on Independence Day, too. We’ll walk you through the steps below.
Deviled Eggs — Three Ways
Basic no more — these deviled eggs are easy, flavorful, and inventive. Make them for your next party to give your guests a treat!
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 24 1x
- Category: Appetizer
Ingredients
- 1 dozen eggs
- 1/2 c. vegannaise
- 1 tbsp. stone ground mustard
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- Mixture for beets:
- 3 c. water
- 1 small beet [washed and chopped]
- 1/4 of an onion [sliced]
- 1/2 c. vinegar
- 1/2 tsp. sugar
- 1/2 of one bay leaf
- 1/2 teaspoon ground coriander
- For beet eggs:
- 2 tbsp. packed horseradish
- For sriracha eggs:
- 1/2 of an avocado [mashed]
- 2 1/2 tbsp. sriracha
- For chive eggs:
- 1/2 tsp. garlic powder
- 1 tbsp. chopped chives + 1 tbsp. for garnish
Instructions
- Boil 12 eggs in a large pot for 12-14 minutes.
- In a separate pot, add water, beet, onion, salt, vinegar, sugar, bay leaf, and coriander and bring to a boil. Once boiling, reduce to a simmer for 20 minutes or until beet is tender.
- Allow eggs to cool after cooking, peel them and place 8 in a bowl with a little water in the bottom. Cover with plastic wrap and place in the refrigerator.
- Once beet mixture has fully cooled, pour it all into a large glass jar. Add the 4 peeled eggs that you left out and refrigerate for 2 hours, stirring twice while they chill.
- After 2 hours have passed remove the 4 eggs from the jar.
- Slice all eggs in half and set them aside on a platter. Make sure to keep your knife clean in between eggs for a neater slice!
- Remove the yolks and add them all to a big bowl. Add 1/2 cup of vegannaise, 1/2 teaspoon of sea salt, 1/2 teaspoon of pepper, and 1 tablespoon of stone ground mustard and mix together until smooth and fluffy.
- Divide the yolk mixture into 3 small bowls.
- Mix horseradish into one bowl. Mix mashed avocado and sriracha into another bowl. And mix garlic powder and chives to the last bowl.
- Fill 8 egg halves with the sriracha mixture, 8 egg halves with the chive mixture, and the 8 pickled beet eggs with the horseradish mixture. We used Ziploc bags with a fancy frosting attachment to fill the halves, but you could also do it without the attachment. A plain Ziploc will get the job done, too! Enjoy!
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