Deviled Pickled Eggs, a New New Year’s Tradition

Chefs, Cooking, Recipes, Restaurants By Dec 29, 2013

Deviled Pickled Eggs are sweet, tart, spicy nirvana … The Devil Wears Pink, indeed …

Greg Daniels is executive chef-partner of Haven Collective, a group of eateries that include Haven Gastropub and Provisions Market in Orange, as well as Taco Asylum in Costa Mesa. These eggs are sold at Provisions Market.


A 30-tap tasting room is just part of what Provisions Market has to tempt guests. Their menu includes gourmet sandwiches, house-made sodas, and salads, plus artisanal breads to-go and a wide assortment of cheeses and charcuterie.

These pickled deviled eggs, an appetizer they dub “The Devil Wears Pink,” is a favorite.

The irresistible pink-to-purple eggs are Daniel’s twist on the traditional. Hard-cooked eggs pickle in the refrigerator swimming in a mixture of fresh diced beets, seeds-in fresh habanero slices and white balsamic vinegar.


The red beets add the pinkish color. The chilies add the kick. The vinegar adds sweet-sour personality.


After bathing in refrigerated brine for 2 days, the eggs are cut in half and the yolks are whirled with aioli and habanero juice, a concoction made by steeping habaneros in water that has been brought to a boil.

Daniels says he prefers habanero chilies because long with a high degree of spicy heat, they have a fruitiness that he loves. Habanero chilies are those lantern-shaped wonders that are most often orange, but can also be yellow or green. They rank high on the Scoville scale, generally boasting between 100,000 to 300,000 units (a jalapeno ranks in between 2,500 to 10,000 points).


Yet when you taste these eggs, the heat is subtle, a just-right spicy nudge.

The Devil Wears Pink, Provisions’ Habanero-Spiked Pickled Deviled Eggs

Yield: 4 servings
4 fresh habanero chilies, stems removed, see cook’s notes
4 fresh red beets, peeled, diced
32 ounces white balsamic vinegar
12 cage-free eggs, hard-cooked, peeled
1 cup mayonnaise or garlic aioli
Habanero juice, to taste
Salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh chives
Salt to taste, flakey salt preferred
Cook’s notes: Use caution when working with fresh chilies. Upon completion wash work surface and hands thoroughly and do NOT touch eyes or face. If you have sensitive skin, wear kitchen gloves. To make habanero juice, remove stems from 10 habaneros; place in small saucepan and cover with water, and then bring to boil on high heat. Cover and steep for 30 minutes; strain and cool. For aioli, whisk yolks with 1 teaspoon fresh lemon juice, 1 teaspoon white distilled vinegar and 1 teaspoon dry mustard. In a slow stream, whisking the entire time, add 1 cup canola oil blend (half canola oil and half extra-virgin olive oil). If it is too thick, you can whisk in a little water, but you probably won’t need to. Stir in 1 teaspoon smashed-to-a-paste fresh garlic and salt to taste
1. Cut habaneros into 1/8-inch thick slices, leaving in seeds and veins. Place in large nonreactive bowl. Add diced beets. Bring vinegar to a boil in medium saucepan on high heat. Pour vinegar over beets and chilies. Cool at room temperature. Add eggs; cover and refrigerate for 2 days.
2. Remove eggs from brine and cut each in half. Remove yolks and place in blender along with either mayonnaise or aioli. Whirl until smooth, adding enough habanero juice to reach a creamy consistency. Taste and add salt and pepper as needed.  Place mixture in pastry bag fitted with star tip or plain tip (or use a small plastic bag with one corner cut off). Pipe mixture into the cavities of the pickled egg halves. Garnish with chives and salt; serve.
Source: Greg Daniels, executive chef/partner at the Haven Collective


Here’s a quick tip from Melissa’s …


A salad that teams fresh cantaloupe with figs is an irresistible treat.


If you can’t find figs, substitute orange slices, such as blood oranges or Cara Cara oranges. Cut oranges in half and place in heaf-proof bowl. Bring sherry- honey mixture to a simmer and pour over orange slices . Let cool and proceed with Step #2.

Cantaloupe and Fig Salad
Yield: 10 servings
1/2 cup dry sherry
1/2 cup honey
12 fresh figs, Kadota figs preferred
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea)
1/2 teaspoon cracked black pepper
1 tablespoon hot water
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 tablespoons minced fresh mint
1 large cantaloupe, halved, peeled, cut into very thin wedges
Garnish: 3 tablespoons coarsely chopped pistachio nuts, salted if desired
1. For figs: Place sherry and honey in large saucepan; stir to combine. Bring to simmer on medium-low heat. Remove from heat and add figs; gently toss with rubber spatula. Cool to room temperature.
2. For dressing: In a small bowl or glass measuring cup with a handle, whisk lime juice, salt and pepper together until salt dissolves. Add hot water and honey; whisk to combine. Whisk in oil. Add mint and stir to combine.
3. Arrange cantaloupe wedges slightly overlapping on rimmed platter. Arrange figs on platter. Stir dressing and spoon over cantaloupe and figs, adding just enough to lightly coat. Scatter pistachios on top.
Nutritional information (per serving): calories 210; fat calories 60, total fat 7 grams; sat fat 1 gram, cholesterol 0 milligrams; sodium 200 milligrams; total carbohydrates 37 grams; fiber 3 grams; sugars 32 grams; protein 2 grams; vitamin A IUs 60%; vitamin C 50%; calcium 4%; iron 4%.

Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)


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