Pickled Beet and Gorgonzola Deviled Eggs

1 dozen hard-boiled eggs
1 16-oz jar sliced pickled beets
3-4 oz crumbled gorgonzola
1 tablespoon dijon
3 tablespoons mayonnaise
freshly ground black pepper


The night before you want to serve:

Drain the beets reserving both the beets and the brine. Refrigerate the beets in an air-tight container. Return the brine to the jars. Halve the eggs. Add the whites to the jar, seal, and refrigerate. Place the yolks in an airtight container and refrigerate.

The next day:

Place the yolks, 1/4 cup pickled beets, 3/4 of the gorgonzola, Dijon, mayo, and pepper into a small food processor bowl or manual chopper.  Pulse until smooth. Drain the whites and discard the brine. Arrange on a platter. Fill with pickled beet yolk mixture, top with remaining gorgonzola and beet slices. Best served the same day. Refrigerate as needed prior to serving.

My thoughts:

This is a deviled egg for the bold. No simple sprinkle of paprika here! This deviled egg is packed with a pickley-sweet flavor that is wonderfully accented by the robust gorgonzola. Just as easy to make as the typical but with a vibrant pink hue and a more adult flavor profile. Perfect for snacking, a picnic or a retro dinner party.

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