Recipes

Sure, we’re all used to the shells of eggs catching our eyes but these beet dyed, pickled babies perk up your palette and your tablescape with just one simple step. Be sure to get a jump on these eggy-wonders at least the morning before you know you’ll be serving them since it takes a number of hours for the beets to brighten up your egg whites.

Ingredients:

• 6 hard boiled eggs
• 1 purple beat
• 2 cups champagne vinegar
• 2 tablespoons white sugar
• 1 ½ tablespoons, divided
• ½ cup mayonnaise
• ⅓ cup stone ground mustard
• 2 celery stalks, finely chopped
• 2 teaspoons worcestershire sauce
• 2 teaspoons champagne vinegar
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 can Ekone Smoked Salmon
• 2 tablespoons chives, chopped

In a pot bring your champagne vinegar and a cup of water to a boil and dissolve the sugar and half of your salt into the pot. In a sealable container pour the pickling liquid over the boiled eggs and let them pickle for at least 6 hours and up to a day.

When you’re ready to stuff your eggs, drain the eggs from their liquid and cut each egg in two, lengthwise and reserve your yolks in a large bowl and place your beet-dyed whites on a tray. Once all the egg are emptied, mash the yolks together with mayonnaise, mustard, worcestershire sauce, champagne vinegar, pepper, remaining salt, and paprika. Once the mixture looks smooth and even transfer into a piping bag and fill each egg cup with filling. Garnish with chives and chunks of smoked salmon.