6 eggs, hard boiled and peeled
1 16-ounce jar of pickled beets
1 teaspoon salt
- 1 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
- A dash of curry powder (optional)
1 tablespoon white vinegar
- Fleur de sel or Maldon salt, to taste
- Micro greens, parsley and/or capers to garnish
Pour pickled beet juice into a medium mixing bowl. Add sugar and salt and stir. Carefully lower hard-boiled eggs into the brine. Cover and refrigerate for at least 12 hours or overnight. The longer they're in the brine, the more pink they'll become.
Remove eggs from the brine and discard the liquid. Cut each egg in half lengthwise and scoop out the yolks into a medium bowl, adding in the mustard, mayonnaise, curry powder, vinegar, and olive oil. Mash until smooth, add salt and pepper to taste. If needed, you can add a teaspoon of water to loosen.
Using a pastry bag or plastic bag with the corner cut off, pipe the yolk mixture back into the egg whites. Sprinkle with fleur de sel or Maldon salt to taste and garnish with your favourite garnishes. We suggest micro greens, capers and/or chopped parsley and a drizzle of olive oil.