Turn your deviled eggs pink with an overnight pickle.
There area million and one ways to make deviled eggs, but this one might just be the prettiest.
Don’t let them sit any longer, or the whites might be too tough.
Credit: Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Ginny Branch
These eggs would be greatpassed around at a cocktail partyor as a stunning addition to acharcuterie board.
Bring to a boil over high, stirring occasionally to dissolve sugar.
Remove from heat, and cool 25 minutes.
Place eggs in a 1-quart canning jar or medium-size container.
Pour vinegar mixture over eggs.
Loosely cover with lid; chill at least 12 hours or up to 24 hours.
(If needed, press plastic wrap directly onto surface of eggs to keep submerged.)
Drain eggs; pat dry with paper towels.
Cut eggs in half lengthwise.
Carefully remove yolks; place in a medium bowl.
Set aside egg white halves.
Transfer yolk mixture to a ziplock plastic bag, and seal.
Snip a hole in tip of plastic bag.
Pipe about 1 tablespoon yolk mixture onto each egg white half.
