More pickled delight!

 OK! One thing I really like and make a lot of no matter what time of year it is - DEVILED EGGS! I often try different recipes like replacing mayo with sweet mustard or adding onion juice or putting relish in and topping with a black olive. Actually different garnishes will radically change the flavor of a Deviled Egg whether it is a black olive vs green olive, a slice or onion vs a slice of pickle (sweet vs dill) and whether you want a shot of hot sauce.

You also have to consider what spices you are using and whether to sprinkle that wonderful paprika over them. (I like a little but not a solid coating.) Sometimes I will mix the filling in a glass bowl and let it refrigerate over night to let the flavors blend.

Well, here is another way to enjoy Deviled Eggs.

These eggs were pickled in sweet beet brine for awhile before becoming the beautiful purple versions you see. You have to be careful that the yolks don't turn purple too or the resulting filling turns orange (no big deal and can actually add to the whole Dr. Seuss look). I usually separate the eggs from the yolks and put the solids back in the brine to assure this.

These were then prepared with spicy golden mustard and salt to play against the flavor of the sweet pickled egg. Topped with Mt. Olive sweet pickles and garnished with same plus some sweet pickled beets.

Pickles pickles pickles that's all this guy ever talks about!

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