Beet-Pickled & Curried Deviled Eggs
6 hardboiled eggs, preferably pasture-raised or organic
1 can of beets, ½ cup of juice set aside
¼ cup raw apple cider vinegar
1 tablespoon brown mustard
¼ teaspoon pink salt
1 teaspoon curry powder
Crushed plantain chips for topping with a moral & pestle, optional
Boil the eggs until hard, about 10 minutes.
Peel your hard boiled eggs and set aside. In a medium-sized bowl, pour the beet juice and apple cider vinegar. Let sit on the counter for at least 4 hours. You can leave the bow in the refrigerator overnight for a tangier flavour.
Once pickled, cut each one in half lengthwise. Carefully remove the yolks and put them in a medium bowl. Set the egg white halves aside for the meantime.
Mash the hard boiled egg yolks with a fork, then add the cream cheese or mayonnaise, mustard, curry powder and salt and mix very well, until you have a thick, creamy filling.
Carefully spoon the yolk mixture into the egg white halves, about 1 tablespoon per half.
Sprinkle the crushed plantain chips if preferred over all the eggs.
Serve right away, or cover to store in the refrigerator until serving. If they will be stored away before serving, sprinkle the plantain chips right before serving to retain their crunchiness.
About the Author
Almila Kakinc-Dodd is the Founder, Editor-in-Chief of The Thirlby. She is also the author of the book The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul. She is currently pursuing her Master’s in Nursing as a Dean’s Scholar at Johns Hopkins University. Her background is in Anthropology & Literature, which she has further enriched through her Integrative Health Practitioner training at Duke University. She lives in the Washington, D.C. Metro Area, where she regularly contributes to various publications. She is a member of Democratic Socialists of America and urges others to join the movement.