Now really. If I were to look at the name of this post in years past, I’d be running clear out of dodge. Deviled Eggs just weren’t my thang. No, that isn’t really quite true. If I had to, I’d be happy to eat the yellow part and feed the white part to the dog, anxiously awaiting under the table. My mom used to make deviled eggs. At least I think she did, though I honestly don’t remember. I do know I gave away at least three deviled egg platters that were collecting dust in her kitchen during the big move.
Deviled Eggs were called that because of the spiciness of the mustard. Now I don’t think mustard is that spicy but apparently in the 19th century deviled was synonymous with spicy. As deviled eggs popularity grew it appears a name change took place and they were also called angel eggs or stuffed eggs or salad eggs, especially at church functions where God forbid, the devil’s name should come up.
I made these pretty deviled beet pickled eggs for Passover. It is traditional to eat boiled eggs for the holiday and I thought I would jazz things up a bit with these. I also thought I would like them more than the simple hard boiled egg. I did; but I still like only the middle. There is something about the whites that still isn’t my thang! Deviled eggs are so popular right now and given that Memorial Day is coming, I thought they would be a perfect way to start the picnic season.
I slightly adapted these from Leela Cyd’s new book, “Food with Friends”. There is one thing I can tell you for sure. I wish I was a friend of Leela’s. Leela, a long time contributor to TheKitchn.com and various other publications, has authored a beautiful book. The photos are glorious and as one who admires beautiful, clean, well composed photos, the book is worth the price of admission. However the recipes are pretty good, too. The rose meringues I made at Passover, which were also pink and delicate and well received, were also taken from this book. Truthfully, I think Leela must see pink wherever she goes. The pages of the book practically blush with highlights and tips on decorating, and cooking, and being a luscious host.
Her recipes are creative with ideas gathered from around the world. They ooze freshness, variety, and simplicity. This is a vegetarian book, however this isn’t a book for just vegetarians. It is a book for those who celebrate food and friends and flavor. This isn’t a large book, but its pages loom large with chapters on style, secret ingredients, breakfast, tea time, happy hour and even tiny takeaways. Leela has entertaining down to an art and being one who loves to entertain, it is always fun to find new ways to sparkle. With a book like this in hand, there is no reason to not wow your guests.
I have a long way to go before I’ve worked myself through this book. I’m sure I’ll be driving myself crazy figuring out how she takes spectacular photos.That being said I’ll certainly be enjoying myself every time I leaf through the pages.The hard part will be figuring out if I should make the Irish soda bread with rum plumped figs and candied walnuts, or the best black and white cookies, or the chili lime pineapple with coconut cream. But then again masala corn sounds pretty good for Memorial Day!
Check out “Food with Friends”. Pick out some simple, fun, food. Get some Rose. Better yet make a Mango Rose Sorbet Sparkler. And then surround yourself with your besties. They may never want to leave.
Beet Pickled Deviled Eggs
Slightly Adapted from “Food with Friends” by Leela Cyd
Time to Make: About 30-45 minutes active, 24 hours to brine
8 large hard boiled eggs (OK. I bought mine and they were medium sized eggs so this made a dozen.)
1/3 c packed light brown sugar
1/2 c white wine vinegar
1 t sea salt
1 t celery seed
1 t yellow mustard seeds
2 garlic cloves, halved lengthwise
4 small boiled and peeled beets or 1 15 oz can
1 t dry mustard
3 T plain whole milk yogurt
1 T mayonnaise
1/2 t turmeric
1 T finely chopped chives or scallions
1 T fresh lemon juice
Salt and pepper
Garnish with capers, red onion and parsley.
In a 32 oz jar or a large zip lock bag, mix together 1 c of water, brown sugar, vinegar, salt, celery seed, mustard seeds and garlic. Add the beets and 1/2 c of beet water and stir to combine. Put the peeled eggs in the beet brine and refrigerate for about 24 hours.
After the eggs have brined, it is time to make the filling. Cut the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the dry mustard, yogurt, mayonnaise, turmeric, chives or scallions and lemon juice. Mix with a fork, mashing everything together. Season with salt and pepper to taste.
Scoop a heaping teaspoon of filling into each hard boiled egg half. Garnish with some parsley, some some capers and red onion. Sprinkle with a touch of salt and pepper. Serve immediately. These are best at room temperature.
“I received this book from the Blogging for Books program in exchange for this review.”