Deviled Easter Eggs

These deviled eggs are a bit of a show stopper. Colored pink by the leftover brine of pickled roasted beets, they're filled with fluffy egg yolks mashed smooth with a little bit of quality canned albacore tuna. You could incorporate all sorts of smoked or preserved fish here - smoked tuna, salt cod, smoked salmon - but you'll notice, I only use a minor addition so the briny fish flavor is in tact, yet subtle. I also want to taste the beautiful flavor of sulfurous creamy egg yolks. Your choice of garnish could likewise be diverse. One of our favorites is Bourbon Barrel's Smoked Paprika.

Deviled Eggs
Makes 12

6 eggs
Leftover brine from pickled roasted beets
6 tablespoons mayonnaise, store bought or homemade
1 tablespoon canned or smoked tuna
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika, plus more for garnish
1/2 teaspoon sherry vinegar
1/2 teaspoon salt
Chopped fresh parsley, for garnish

Fill a medium saucepan with water and set it to boil on high heat. Add a few good pinches of salt. Maintaining a boil, and with a wide spoon, very gently lower the eggs into the pot. Set your timer for exactly 13 minutes and allow to cook at a rolling boil. Meanwhile, prepare a medium bowl with ice water.

Once the timer has buzzed, drain the eggs and lower them into the bowl of ice water to shock. Let them sit in the ice water until cold, about 7 minutes or so.

To peel eggs, tap the flatter end first, finding the air bubble, then continue to peel under a thin stream of running cold water. You can do this without the running water, but it simultaneously quickens and cleans the process.

Using leftover beet juice in the jar, submerge the whole peeled eggs and allow them to rest for about two hours, or until they're pink-hued and gorgeous.

Once the eggs are dyed, add the mayo and tuna to a medium bowl. Mash with a fork, until the tuna is fully incorporated and broken down to a smooth paste. Scoop the yolks from the pink whites and add these too, along with the mustard, smoked paprika, vinegar and salt. Again mash with your fork until soft and smooth. Season to taste with more salt and smoked paprika, if necessary.

Spoon the creamy yolk mixture into each egg half and garnish with more smoked paprika and chopped parsley.


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