Beet-Pickled Devilled Eggs with IP8
6 large eggs
1 16-ounce can or jar pickled beets
1 cup apple cider vinegar
⅓ cup brown sugar
1 tablespoon peppercorns (I used fiery pink peppercorns)
1 teaspoon salt
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
½ teaspoon curry powder
1 tablespoon IP8 Beer Vinegar
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary for garnish
Hard boil your eggs and remove the shells. (For perfect hard-boiled eggs, I use this method.) Set the eggs aside.
To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 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 flavour, 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, IP8
vinegar, and olive oil. Mix and mash until smooth. Add a little bit of water to the mixture if it's too stiff. Salt and pepper to taste.