A colorful twist on classic deviled eggs! Vibrant beet-pickled egg whites are filled with a creamy, savory filling seasoned with Simpli Spiced Curry Flair. Easy to make, beautiful to serve, and a festive addition to your holiday appetizer spread!
Serves: 4-6; Prep time: 15 minutes; Cook time: 12 minutes; Pickling time: 2-4 hours (or overnight for deeper pink)
Ingredients
For the beet-pickled eggs
6 hard-boiled, peeled eggs
1–1½ cups pickled beet juice (enough to submerge the eggs)
For the Curry Flair filling
3 tbsp mayonnaise or Greek Yogurt
2 tsp Simpli Spiced Curry Flair
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp pickle juice
Salt to taste and Pepper to taste
1 tbsp fresh cilantro, finely chopped
1 tsp fresh dill, finely chopped
Optional: Flavor Pop Sea Salt to taste
For Garnishing
Fresh chives, finely chopped
A sprinkle of Das Curry Haus
Pickled onions
Optional: thinly sliced red chili for color
Instructions
1. Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath to cool, then peel.
2. Pickle the eggs: Place the peeled, whole eggs in a container and pour the pickled beet liquid over them until fully submerged. Cover and refrigerate for 2–4 hours, or overnight for a deeper pink color.
3. Prepare the eggs: Remove the eggs from the beet liquid and pat dry. Slice each egg in half lengthwise and gently scoop the yolks into a bowl.
4. Make the Curry Flair filling: Mash the yolks with mayonnaise, Curry Flair, Dijon mustard, and lemon juice until smooth and creamy.
5. Add fresh herbs: Fold in the finely chopped cilantro and dill. Season with Simpli Spiced Flavor Pop to taste.
6. Fill the eggs: Spoon or pipe the creamy curry filling into the beet-pickled egg whites.
7. Finish and garnish: Sprinkle lightly with Simpli Spiced Das Curry Haus finishing salt and garnish with fresh dill or cilantro.
Cooking Tips
Use pickled beet juice: Save the liquid from jarred pickled beets for an easy shortcut—no need to make your own brine!
Make ahead: Pickle the eggs overnight for a vibrant pink color. Prepare the filling and assemble closer to serving.
Keep it creamy: Add a little extra mayonnaise or lemon juice if the filling is too thick to pipe.
Adjust the flavor: Start with 1 teaspoon of Curry Flair and add more to taste.
Finish with flavor: A light sprinkle of Das Curry Haus adds a final burst of curry flavor without overpowering the fresh herbs.
Substitute: mayo for Greek Yogurt
Simple Pairings
Holiday appetizer boards: Serve alongside cheeses, olives, crackers, and roasted nuts for a colorful holiday spread.
Brunch gatherings: Pair with smoked salmon, toasted sourdough, and a fresh green salad.
Indian-fusion entertaining: Pair with Tandoori Twist roasted cauliflower or crispy chickpeas for a playful mix of flavors and textures.
Cocktail parties: Serve with sparkling wine, Prosecco, or a crisp Sauvignon Blanc to complement the tangy pickled eggs and warm curry spices.