Beet-pickled Devilled Eggs

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I don’t know about you, but it seems like this time of year I am constantly hosting parties. And a party needs party food, it’s that simple.

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Devilled eggs are all well and good, but they can get a bit boring. They’re a bit 70s if we’re honest. But they’re darn tasty, so there must be a way to bring them into the 21st century.

Pickled eggs also come with a certain stigma. They’re generally a bit rubbery, too sharp and have the consistency of pencil shavings once you get down to the yoke. All of that aside, they too can be delicious when done correctly and are a great accompaniment to a particular barley-based beverage I hold in high favor.

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The folks over at Gourmet, the font of all foodie knowledge, have put two and two together and come up with these brilliantly pink and festive pickled and devilled eggs. Only lightly pickled – even after an overnight stint in the pickling liquor – scented with toasted caraway seeds and sublimely easy on the eyes, they’ve got it all. Mayonnaise creaminess, sharp pickled outsides, soft, buttery egg whites and a beautiful pink hue to really get your guests in the party mood.

These are sure to be a showstopper at your next get together.

Bon appetit!

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