Looking for an appetizer to wow your guests at your next dinner party?
Look no further than these deviled eggs that are as eye-catching as they are delicious. The recipe from Hillsboro Village new- comer, Twenty First, showcases the creative spirit the restaurant is already known and loved for by putting a fun twist on a crowd favorite.
This is a deviled egg experience unlike any other, with the eye-catching magenta contrast to a pillowy egg filling and crunch of sweet pickle. Our secret for this distinctive look is using red beets to dye the eggs,” says Twenty First’s executive chef Chris Johnson.
Deviled Eggs
Courtesy of Executive Chef Chris Johnson
Ingredients for Deviled Egg Color:
- 2 lbs. Diced Red Beets
- 8 cups Water
- 1 cup Red Wine Vinegar 12 Eggs
Ingredients:
- 1 tsp. Granulated Onion
- 1 tsp. Granulated Garlic
- 1 cup Cream Cheese
- 1⁄2 cup Finely Minced Bread & Butter Pickles
- 1⁄2 cup Duke's Mayo 1⁄4 cup Yellow Mustard
Directions:
- Boil a dozen eggs. Once cool, shell and slice in half.
- Remove egg yolk centers and keep to the side for later use.
- Rinse egg whites clean, then soak in beet color solution for 20- 30 minutes.
- Remove colored egg whites and allow to dry face down on parchment paper.
- Mix egg yolks and all filling ingredients and put into a piping bag to fill egg halves.
- Garnish with chili crisps (or coarse salt) for a crunchy texture.
Plating Tip:
Twenty First loves plating on a deep blue dish atop a bed of arugula to accentuate the unique and striking colors of our deviled eggs. Try experimenting with your plating options to make your creation really pop!