There are never too many pickles for a deviled egg.
For extra insurance, pat the cubed pickled beets dry with paper towels before garnishing.
Ingredients
1cuppickled beet juice, plus 3 pickled baby beets (from 1 [16-oz.]
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
rounds
2cornichons, sliced lengthwise into 1/4-in.
planks
Directions
Fill a large pot with water, and bring to a boil over high.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Thinly slice baby beets, and place in refrigerator until ready to use.
Place peeled eggs in a large ziplock plastic bag, and carefully pour beet juice into bag.
Add up to 1/2 cup water to bag as needed until eggs are completely submerged in liquid.
Remove excess air from bag, and seal.
Place bag in a large bowl, and refrigerate for 24 hours.
Remove eggs from bag; discard juice in bag.
Cut eggs in half lengthwise, and carefully remove yolks.
Mash together yolks, mayonnaise, and mustard in a medium bowl.
Add relish, salt, and pepper.
Stir well to combine.
Spoon egg yolk mixture evenly (about 1 tablespoon each) into egg whites.
Top evenly with okra, cornichons, and sliced beets.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
