making do, kitchen edition

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Let’s talk about those days when you don’t have time to hunt down recipes, shop for and prep amazing ingredients, and spend an hour putting a meal on the table. In other words, most of our lives nearly all the … Continue reading

pink eggs

Food for fun’s last few posts have gotten a bit lengthy, so we’ll simplify this week with a simple story about a simple recipe.

A recent Dash magazine photo knocked me out.

so. pretty.

Beet Pickled Deviled Eggs. So. Pretty.

Deviled eggs are high on my list of favorite foods; pickling intrigues me. A dislike of canned beets (remember this?) wasn’t enough to dissuade me from giving these deviled eggs a go. It’s not like I was going to consume the canned beets, right? They were there only to add pretty pink and a tinge of sweet.

So, I set out to hard-cook a few eggs. My method? Foolproof and taken from the pros: Bring a covered saucepan of eggs and lots of water to a gentle boil. Turn off heat and let eggs sit 10 minutes. Drain and cool immediately under cold, running water. Works all the time.

Except today when I forgot about the saucepan and let it sit longer than 10 minutes (doh!). This particular batch of hard-cooked eggs sported the dreaded greenish halo around an otherwise yellow yolk. Yet their color didn’t bother me as much as the rubbery whites. These babies were tougher than I’d have liked.

Texture aside, I didn’t love these eggs as much as I’d hoped to. While they were still shockingly pink and pretty, that canned beet flavor was there. Using cooked fresh beets sounds lovely, but wouldn’t provide canning brine for the pickling. Perhaps it’s a recipe that would improve using home-canned beets?

Another note: The eggs had white spots where they had rested against the bottom or side of the bowl. A larger bowl may have helped as would have the occasional stir.

While I wouldn’t consider this as disastrous as my last round of canned beet cooking, I deem them better looking than they taste. Proper cooking would have improved the texture, but there’s no getting around that tinny, canned beet flavor.

That said, the filling was most definitely a win: yolks, a judicious amount of mayo, and sprinkling of celery salt, black pepper, and ground mustard. It’s now my go-to deviled egg filling as it has just the right amount of each ingredient.

overcooked, but still pretty

overcooked, but still pretty

I made these up on a sunny day, so have no excuse for this sad little photo. By the time I noticed my pictures were too dark, it was too late. The four pink-tinged deviled eggs had become my lunch, making them far more edible than my last beet escapade.