Pretty Loaded Deviled Eggs!

Pretty Loaded Deviled Eggs

Ingredients

    •    12 large eggs

    •    3 cups (720ml) canned or jarred beet juice

    •    4 tbsp (45g) sweet relish

    •    4 tbsp (60g) crème fraîche

    •    2 tsp (10g) Dijon mustard

    •    2 tbsp (heaping, 10g) chives, finely chopped

    •    2 oz (56g) avocado, diced

    •    ¾ tsp (3g) onion powder

    •    1 tsp (4g) sriracha

    •    ½ tsp (2g) smoked paprika

    •    Kosher salt & freshly cracked black pepper, to taste

    •    3.5 oz (100g) pancetta, finely diced

    •    1 cup (160g) shredded cheddar cheese

Garnish

    •    Chopped chives

    •    3 tbsp (24g) grated cheddar cheese

    •    Paprika

    •    Truffle chips (optional)

Instructions

    1    Boil the Eggs:

    ◦    Place eggs in a medium pot and cover with water (about 1 inch / 2.5cm above the eggs).

    ◦    Bring to a rolling boil over medium-high heat, then turn off the heat and cover.

    ◦    Let sit for 12 minutes, then transfer eggs to an ice bath for 10 minutes. Peel carefully.

    2    Pickle the Eggs:

    ◦    Place peeled eggs in a bowl and cover with beet juice.

    ◦    Let sit for at least 30 minutes (for mild color) or 2+ hours for deeper pickling. (Overnight in the fridge yields the best results.)

    3    Cook the Pancetta:

    ◦    In a small skillet over medium-high heat, cook pancetta until crispy (about 5 minutes).

    ◦    Drain on a paper towel

    4    Prepare the Filling:

    ◦    Slice pickled eggs in half lengthwise and remove yolks.

    ◦    In a food processor, blend yolks, relish, crème fraîche, Dijon, chives, cheddar, avocado, sriracha, 1 tablespoon pancetta and spices.

    ◦    Process on low for 1½ minutes, scrape the bowl, and pulse again until smooth.

    5    Fill & Garnish:

    ◦    Pipe or spoon filling into egg whites.

    ◦    Top with pancetta, chives, grated cheddar, paprika, and optional truffle chips.

Enjoy your Pretty Loaded Deviled Eggs!

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