"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
If you follow me on Instagram (it's "cupcakesomg", obvi), not only would your life be complete, but you also would have seen these from a couple weeks ago. They're pickled deviled eggs from a new restaurant in Adam's Morgan called Mintwood, and they are one of the most surprisingly delicious things I've ever eaten.
How do they get pink, you might be wondering? Beets, duh! They "pickle" in a beet and apple cider vinegar brine overnight and absorb the gorgeous pink you see before you.
Fill them with a pretty icing tip and voila! You have a showstopper appetizer that would excite anyone, Paleo or not!
- 6 eggs
- 1 can beets, drained
- 1 cup apple cider vinegar
- 2 Tbsp maple syrup
- 1 tsp salt
- 3 sprigs thyme
- 1/3 cup real mayonaisse
- 1 tsp yellow mustard
- 1 1/2 Tbsp dill relish
- pinch salt
- pinch pepper
1. Hard boil your eggs. Place eggs in a pot, cover with water. Bring to a boil for about 2 minutes. Turn off water and allow eggs to sit for at least 10 minutes in water.
2. To make eggs easier to peel, plunge warm eggs into a bowl of ice water to bring down the temperature. When cooled, peel eggs.
3. To make pickling bring, combine vinegar, maple syrup, salt, and thyme in a large mason jar. (You'll need a really large jar or bowl to make sure you have enough room for the eggs).
4. Add beets and eggs to the brine. Cover the top of the eggs with a layer of beet slices.
5. Shake eggs in brine a few times to thoroughly coat. Place in refrigerator and allow to pickle for at least 24 hours.
6. After 24 hours, remove eggs from brine. Slice in half.
7. Remove yolks and place in a small bowl.
8. Add mayo, mustard, relish, salt, and pepper to yolks. Whip with a fork until mixture is smooth and creamy.
9. Using a Ziploc bag and a frosting tip, pipe filling into egg whites.