Ruth Reichl’s Pink Devilled Eggs
Here’s a fabulously simple idea for New Year’s Eve entertaining from Ruth Reichl’s My Kitchen Year: 136 Recipes That Changed My Life.
“They were gorgeous and delicious. But it was the bright blue plate that sent them over the top,” she says.
Inroduction
About this Recipe
By: Sheridan Rogers
Ruth cautions about using fresh eggs which are impossible to peel…”so begin by allowing your eggs to age in the refrigerator for a week or so. When you’re ready to cook them, take them out of the refrigerator an hour ahead of time; cold eggs have a tendency to crack in hot water.”
She doesn’t give specific measurements in her recipe so you might like to check one of mine which you’ll find here.
Ingredients
Makes 1 dozen
- organic or free-range eggs, 1 dozen
- jar pickled beetroot, 1, juice only
- mayonnaise
- mustard
- salt and pepper
- Sriracha sauce
- sweet pickles
Put the eggs into a saucepan large enough to hold them in a single layer (so they heat evenly) and cover them with cold water. Crank up the heat so the pot comes quickly to the boil, cover the pot and turn off the heat and leave it alone for exactly 12 minutes. Now rush the eggs into a large bowl of ice water; this will keep that unattractive green ring from forming around the yolk.
Once your eggs are boiled and peeled, put them into a bowl with the juice from a jar of pickled beetroot; add a bit of water if the eggs aren’t completley covered.
Before long the eggs will begin to turn a vibrant shade of pink. Leave them in the refrigerator overnight, and the whites will be the most beautiful colour, a dazzling contrast to the marigold colour of the yolks. (Leave them in the beetroot juice for more than 18 hours, however, and the yolks will turn pink as well.)
Devilled, the eggs become even more impressive. I mashed the yolks with some mayonnaise, a bit of mustard and salt and pepper and added a splash of Sriracha. Then I piled the yolks back into the pink eggs. At the end, just for colour, I topped each one with a little triangle of sweet pickle.