Sriracha beet pickled deviled eggs with sesame
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!
Servings Prep Time
5 8hrs
Cook Time
15mins
Servings Prep Time
5 8hrs
Cook Time
15mins
Ingredients
For the pickled beetroot
Instructions
To make the pickled beetroot juice
  1. Boil all the ingredients together for 10 mins and let cool to room temperature. Pour into a mason jar when cool. Keep aside
For the pickled eggs
  1. 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.
  2. 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.
For the yolks
  1. 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.
  2. 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.
  3. 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.