Kathy Casey’s Deviled Egg Bible

By Rachel Hart


April 9, 2013

This article originally appeared in the April 2013 issue of Seattle Magazine.

Deviled eggs: You’re either the type who politely lets them sit and gather film or you hover over the platter, eating them double-fisted. But can even the most ardent fan imagine a 150-page cookbook devoted entirely to deviled egg recipes? In the creative, whimsical way that only culinary consultant Kathy Casey can pull off, D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic (Andrews McMeel Publishing, $14.99) is the deviled egg bible and then some, with 54 different recipes for the creamy, protein-packed treats. And nary a moment too soon—make use of all those hard-boiled Easter eggs! Now if only it came with someone to peel all those shells.

Lucky us:
Kathy Casey shares her recipe for
Beet’ing Heart Deviled Eggs

Makes 24
I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill. Pickled beet juice turns the whites deep pink. Kids will love helping. -Kathy Casey

1 (15-ounce) can sliced pickled beets
1⁄2 cup red wine vinegar
1⁄4 cup sugar
1 dozen hard-cooked eggs

3 Tablespoons mayonnaise
3 Tablespoons sour cream
2 tablespoons stone-ground mustard
2 Tablespoons minced red onion
1⁄4 teaspoon sugar
1⁄4 teaspoon salt
Freshly cracked black pepper

1⁄4 cup reserved small-diced pickled beets, drained well
2 Tablespoons thinly sliced green onion

To pickle the eggs, drain the beet liquid into a deep, medium-size container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for about 4 hours, refrigerated. Stir often to color evenly. Drain the eggs well, pat dry on paper towels and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.

To finish the eggs, with a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Add salt and black pepper to taste.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. Top each egg half with 1⁄2 teaspoon of pickled beets and a sprinkle of green onion.

Recipe from D’Lish Deviled Eggs


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