Deviled eggs this pretty are eye-catching and a bit out of the ordinary with the full flavor of blue cheese and roasted pecans. Traditional mayonnaise is replaced with Greek yogurt, meaning fewer calories with just as much flavor as conventional deviled eggs. But remember to start on these ahead of time the eggs need 8 hours of immersion to become blushed and beautiful.
Makes 24 deviled eggs
- 12 large eggs
- 3 cups (750 mL) water
- 1 cup (250 mL) white pickling vinegar
- 1 cup (250 mL) peeled and chopped red beets
- 2 Tbsp (30 mL) liquid honey
- 2 shallots, chopped
- ¼ tsp (1 mL) sea salt
- 24 pecan halves
- ⅓ cup (75 mL) plain Greek yogurt
- ⅓ cup (75 mL) crumbled blue cheese
- 1 Tbsp (15 mL) chopped fresh thyme
- 3 Tbsp (45 mL) microgreens (optional)
Place the whole eggs, in their shells, in a large saucepan with enough water to cover them. Bring to a boil and cover with lid. Turn the heat off and leave covered on the burner for 13 minutes. Remove from the heat and discard the hot water. Cover the eggs with ice cold water and set aside to cool. Remove the shells when the eggs are completely cool, and place them in either one 8-cup (2 L) or two 4-cup (1 L) canning jars.
Bring 3 cups (750 mL) of water, vinegar, beets, honey, shallots and salt to a simmer over medium-low heat. Cover and simmer for 20 minutes. Remove from the heat and allow to cool completely. Pour the mixture over the eggs in the canning jars. Seal the jars with their lids, and refrigerate for 8 hours or up to 2 days. (Left too long, the yolk also turns purple, which does not look appealing.)
Preheat the oven to 350°F (180°C) and evenly spread the pecan halves on a baking sheet. Toast the pecans in the oven for 5 to 7 minutes or until lightly toasted and fragrant. Set aside to cool.
Remove the pickled eggs from the jars and place on a paper towel for a minute to dry. Gently slice the eggs lengthwise and carefully remove the yolks. Place the egg white halves on a serving tray.
Place 6 full yolks into a medium bowl and mash with a fork. Mix in the yogurt and blue cheese. Scoop the filling into a plastic resealable bag and cut ¾-inch (2 cm) off one corner, or place the filling in a plastic piping bag (without a tip). Pipe about 1 tsp (5 mL) of filling into each of the egg halves. Stand a toasted pecan half in the middle of the filling and sprinkle each egg with fresh thyme and microgreens (if using). Serve immediately.
GLUTEN-FREE OPTION Choose blue cheese and pickling vinegar that are gluten-free.
TIPS: Use the additional cooked egg yolks in your favourite salads, sandwiches or noodle and fried rice dishes.
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