Happy holidays everyone! Here’s Festive Deviled Eggs, the final new recipe I developed for Maggy’s baby shower. In planning the menu, deviled eggs were a natural. Like the sausage rolls that we ran a couple of weeks ago, they’re a never-a-one-left-on-the-platter kind of appetizer. For me, eggs also spoke to the new life that was about to come.
As I pondered a new take on deviled eggs, I looked to my childhood when a few times a year Mom would pour a couple of cans of beets in a big jar, drop in a dozen boiled eggs, and refrigerate them. For days I’d open the fridge and watch the eggs change hues–from pale pink to fuchsia, and finally to a violet almost as dark as the beets themselves. Nearly every day I’d ask if the eggs were ready to eat yet. It seemed like a month, though I’m sure it was just days, before Mom finally let me unscrew the lid and eat one of those beauties.
In making the eggs for Maggy’s baby shower, I halved and removed the yolks first, dying only the whites. It only took a few days to get them to turn a fun fuchsia. As old-fashioned the whites, the yolks I gave a modern twist, flavoring them with wasabi paste, and garnishing the finished eggs with pickled ginger and cilantro.
Like waiting for those beet-colored eggs in a jar, we anticipate Baby Keet. It feels like he’s still months away. In fact, it’s just days
- 24 large eggs
- 4 cans (16 ounces each) beets, juice and beets separated, beets reserved for another use
- ¾ cup mayonnaise
- 2 tablespoons wasabi paste
- 2 tablespoons pickled ginger juice, plus extra slices of ginger for garnish
- Cilantro leaves, for garnish
- Cover eggs with water in a large pot. Cover pan and bring to a full boil over medium-high heat. Turn off heat; let eggs stand, covered, for 10 minutes. Drain and run them under cold running water until pot is decidedly cold. Add ice and let eggs stand in water until cold. Peel eggs, halve them at the circumference, and remove yolks, transferring them to a food processor. So that eggs sit level, slice a tiny piece of egg white from each bottom, carefully stacking them on top of one another in a large wide-bottomed lidded container. Pour in beet juice making sure egg whites are submerged. Let stand until beet juice has colored the whites, at least overnight. (Can be refrigerated several days.)
- Process egg yolks in a food processor until smooth. Add mayonnaise, wasabi paste, pickled ginger juice, and a light sprinkling of salt; process, once again, until smooth. Transfer mixture to a covered container and refrigerate. (Can be refrigerated several days.) When ready to serve, taste yolk mixture and adjust seasonings, including extra wasabi paste and pickled ginger juice. Transfer mixture to a pastry bag or a gallon-size zipper-lock bag, snipping off a ¼-inch tip at one of the bottom corners. Pipe filling into each egg half. Garnish each with a tiny piece of pickled ginger and cilantro leaf. Serve.