eggs in spring

 

Eggs are a symbol of fertility and rebirth - tying them to the Christian holiday of Easter - linked to the Jewish Passover by its symbolism and calendar square.  In many languages, the words for Easter and Passover are one in the same.

The dying of eggs in the spring requires a type of unknown chemistry -- planting tiny discs of color into vinegar to create various pigments.

The tradition of pickling eggs in beet juices takes deep rooting in Germanic and Swiss origins and the Pennsylvania Dutch existence.

The beet brine adopts this chemistry.

Beet-Pickled Deviled Eggs | makes 12 halves
recipe by The Kitchn

6 eggs
1 can pickled beets
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns
1 teaspoon salt

1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon curry powder
1 tablespoon vinegar
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary for garnish

Hard boil your eggs and remove the shells.  Set the eggs aside.
To prepare your brine, pour a can of pickled beets into a large mason jar. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Carefully (that beet juice will stain!) lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to 2 or three days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours.

When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix until smooth. You can always add a little bit of water to the mixture, if it's too stiff. Salt and pepper to taste.

Using a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs and sprinkle with chopped rosemary.