Sriracha beet pickled deviled eggs with sesame seeds are your perfect Thanksgiving show stopper. Imagine any gathering or picnic and serving these delicious eggs to your guests, its going to be such a hit! So here you go guys, these amazing Sriracha beet pickled deviled eggs with sesame appetizers just take 15 minutes to make and you have a classy dish ready.
So I am going to make this a quick one you guys. As much as I love speaking to you guys, this definitely isn’t the time. I am trying my best to do so many things at once, at times I feel like i am unraveling a little bit. I know you have been there and I have your sympathy right ladies? Anyways lets not waste time.
Especially with Thanksgiving around the corner who has time right? So are you like me and panicking !! Yes?? NO!!? Really? Good. You really shouldn’t, especially when you have me to help you out. I have been planning a Thanksgiving menu for you that is going to be super easy to put together, where you can make multiple things at one go and even the most novice of cooks can get into the kitchen and come out feeling accomplished. I will share that menu in a couple of days. Promise. But first things first. Like this incredibly Sriracha beet pickled deviled eggs with sesame seeds.
These Sriracha beet pickled deviled eggs with sesame are so good and so easy it will make even an amateur cook feel accomplished!!
Now we all know these Sriracha beet pickled deviled eggs with sesame seeds are going to be a crowd favorite at Thanksgiving right? I mean who doesn’t love eggs! Well Me. I am not a huge fan of eggs, usually. But for these super delicious and oh so pretty in pink (or is it purple?) Sriracha beet pickled deviled eggs with sesame seeds , my palate made an unquestionable exception. I loved them and hey i devoured three of these little babies as soon as I finished my shoot. P loved his as is and later even made sandwiches with it! So so good. The hard boiled eggs have just the perfectly velvety texture you want in the yolks. Its not rubbery at all!
So I got inspired by these totally epic looking post from The Kitchn that I had pinned long back. The color of these eggs was just so so pretty, I couldn’t help but give it a go. Thanksgiving seemed like a perfect time to try. I did make changes to the yolk. So since we all know I love my flavors bold and bright, I added sriracha (seriously wish I could get my hands on gochujang, but for now, sriracha will do), dijon mustard and mayonnaise. Whip it into creamy consistency and pipe it prettily into the pickled eggs. This Sriracha beet pickled deviled eggs with sesame seeds is then topped with some pickled spring onions and jalapeno. Served with a mixed fresh salad this is a platter to behold!
You or anyone who eats this will be in a happy funky place! Not so usual, not so unusual, but definitely very very interesting. It does help that it is extremely pretty, right? So go on, don’t think twice. Give your usual devilled eggs a miss this for this delicious and incredibly looker! Lets face it , if it has to be eggs on the menu, it might as well be this Sriracha beet pickled deviled eggs with sesame sitting proudly on your festive table, looking all pretty in pink and so so intriguing! I promise your guests will be queuing up for this easy peazy picnic /party staple.
Xo,
S.
Disclaimer: This recipe has been inspired by the beautiful dish of The Kitchn.
| Prep Time | 8 hrs |
| Cook Time | 15 mins |
| Servings |
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- 5 organic eggs hard boiled, shelled and cut into half, lengthwise
- 4 cups beet root pickled juice
- 2 tbsp Dijon mustard
- 2 tbsp sriracha
- 2 tbsp mayonnaise
- 2 spring onions, sliced thin
- 1 tsp sesame seeds toasted
- assorted fresh veggies for a simple lime vinaigrette salad optional
- black pepper and smoked paprika to rim the eggs optional
- 1 beetroot ,grind with water to make juice
- 1/2 cup apple cider vineger
- 1/4 cup brown sugar
- 8-10 peppercorns
- 1 tsp yellow mustard
- 1 tsp ginger grated
Ingredients
For the pickled beetroot
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- Boil all the ingredients together for 10 mins and let cool to room temperature. Pour into a mason jar when cool. Keep aside
- Place the eggs in a sauce pan and cover with water 1 inch above the eggs. Place on flame and bring to a rolling boil. Turn off, cover the sauce pan and let rest for 10 mins. After 10 mins, reove the eggs and carefully place them in a ice cold water bowl. Soak for 5 mins, then crack gently and peel carefully.
- Now, place the peeled eggs in to the mason jar and keep in fridge overnight. Next morning take them out and cut it half length wise. If you wish for a darker pink shade keep longer, if you want it even lighter keep for 4-5 hrs.
- Once you have halved the eggs, gently scoop out the yolks. Mash them till smooth with a fork or spoon. Add the condiments and mix well.
- If desired, rim the egg halves alternately with smoked paprika and black pepper. Now use a piping bag or spoon to pipe the yolk into the egg halves.
- Add a little pickled spring onion on top, a slice of jalapeno, some fresh salad and serve. PS: Adjust the condiment level as per your desire.
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