|Pickled Deviled Eggs with Country Ham & Sriracha Powder|
|Here's the Deviled Pickled Eggs with just a sprinkling of Sriracha Powder|
|Don't they look purdy all lined up?|
|I love the country ham topping!!|
For the Beet Pickling Liquid:
1C Distilled White Vinegar
1 Small Beet, Peeled & Sliced
¼ Vidalia Onion, Minced
1 Clove of Garlic, Minced
1T Brown Sugar
1T Pink Peppercorns
1T Pickling Spice
For the Sriracha Powder:
For the Pickled Deviled Eggs:
10 Hard-Boiled Eggs, Pickled & Sliced in Half
Prepared Beet Pickling Liquid
1T Goat Cheese
2t Grainy Mustard
Salt & Pepper, To Taste
1t Fresh Chives, Minced (plus more for garnishing)
Thinly Sliced Country Ham, Torn into Pieces (you need 20 pieces)
Olive Oil, For Drizzling
Prepared Sriracha Powder, For Sprinkling
Directions:1. For the Beet Pickling Liquid: Cook your eggs by your preferred method, and then peel them. Bring the water, vinegar, beet, onion, garlic, sugar, pickling spice, and salt to a boil in a small pan, and then lower the heat to simmer the liquid, uncovered, until the beet is tender, about 20 minutes. Cool the liquid completely, uncovered. Place the cooked eggs into a container or large Mason jar, and pour the beet pickling liquid over them until they are completely submerged. Chill the pickled eggs for 12-24 hours. The longer the time, the stronger the color and flavor will be, but also the eggs will be firmer in texture. I did 16 hours and loved the results.
2. For the Sriracha Powder: Preheat the oven to 200 degrees and line a baking sheet with a silpat. Spread as much Sriracha as you want onto the silpat, making sure it is as thin as possible. Bake the Sriracha for roughly 60-90 minutes, depending on how much you did. The Sriracha should be completely dry and beginning to flake. Using a sharp knife, scrape the dried Sriracha until all of it has been lifted from the silpat. Place the flakes into a plastic bag, and then hit the bag with a rolling pin, so that it is completely crushed and resembles a powder. It should look very similar to paprika or cayenne. Place into a container or jar. Set it aside until you are ready to sprinkle on top of the deviled eggs.
3. Remove the eggs from the beet pickling liquid and pat them dry. Cut each egg in half lengthwise and remove the yolks into a small bowl. Mash the yolks with the mayo, goat cheese, grainy mustard, chives, and seasonings. Whisk until smooth. Place the seasoned yolk mixture into a piping bag, and pipe it evenly amongst the egg white shells. Top each egg with a piece of country ham, a sprinkling of Sriracha powder, a drizzle of olive oil, and a sprinkling of fresh chives.
4. Serve chilled.