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Prep time
30 minutes
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Cook time
20 minutes
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Makes
12 halves
Author Notes
Our 3x Good Food Award winning pickled blueberries are featured in the fantastic go-to recipe by Chef Ryan Ross. A delicious twist on the classic deviled egg. NOTE: For a denim color, soak egg whites overnight. —Bow Hill Blueberries
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Ingredients
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6
eggs
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2 tablespoons
mayonaise
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1 tablespoon
Dijon mustard
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1 tablespoon
traditional cucumber pickle brine
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1 teaspoon
sugar
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1/4 teaspoon
sea salt
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1
jar Bow Hill Organic Heirloom Pickled Blueberries
Directions
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Place your eggs into a saucepan and cover with cold water. Bring to a boil for 3 minutes, cover pot, turn off heat and let eggs finish cooking for 20 minutes.
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Peel eggs and cut eggs in half lengthwise and remove yolks, add to a bowl and blend yolks with mayo, mustard, traditional pickle brine, sugar, and salt. Blend with a hand mixer (or by hand) until smooth and set aside.
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Add ¼ cup of our Heirloom Pickled Blueberries brine to two cups of water. Place your egg whites into the brine water and let steep overnight in the fridge (if you want them to be purple rather than blue or need them day-of, soak for 30-60 minutes only).
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Fill each steeped egg half with yolk filling and top with pickled blueberries.
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