recipe: Beet Pickled Wasabi Deviled Eggs / by Anna DeMarco-Mills

When we set out to launch our first workshop along with Amanda Feifer of Phickle, we decided early on that we wanted to dive in to the concept by learning as much about pickling as we possibly could. Ultimately this process would give our students a well-rounded experience and foundation for using the techniques they learn in the future.

The result was a wonderful balance of skilled education and fun! From the preserved flowers in the décor, right down to the pickle infused menu, our dream is to take time honored traditions and bring them to a new generation.

Here is a recipe for one of the huge hits from our pickled menu. Not only did it add a pop of gorgeous color, but the taste was so unique and delicious, you couldn't eat just one. Enjoy! 

Beet Pickled Wasabi Deviled Eggs

You will need:

12 pickled Beet Eggs (recipe below)
1 cup mayo (added ¼ cup at a time to reach desired consistency)
12 xl or large eggs
5-6  tsp wasabi, paste
5-6   tsp soy sauce
2  tsp sesame seeds, black

1. Scoop out the yolks and place in a bowl.

2. Mix until smooth ( I did this in my stand mixer).

3. Add mayo ¼ cup at a time to check for consistently that you like. Since no two egg yolks are exactly the same volume .

4. Rotate back and forth adding the wasabi and the soy to create a perfect balance of salt and heat.

5. Place yolk mix into a piping bag (or ziplock + corner snipped off) and pipe into the hollowed egg halves. Chill until ready to serve.

6. Prior to serving, garnish eggs with sesame seeds. Prepare to be asked for this recipe many times!

Beet Pickled Eggs

You will need:

12 eggs
2 cans beets with juice
2 cup apple cider vinegar
2 tablespoon peppercorns
1 bay leaf
fresh dill and/or dill flowers
2 teaspoon salt

1. Hard boil the eggs and discard the shells.

2. In a large jar or bowl ( I used quart mason jars), prepare your brine by mixing vinegar, beet juice, beets, and spices.

3. Stir the ingredients to evenly distribute everything.

4. Lower the cooked eggs into the brine and cover for 12 hours, or up to 3 days. The longer you leave them to sit, the more pink and “pickle” they'll taste.

makes 24 halves