Thanksgiving Deviled Eggs Topped with Pickled Blueberries
Learn How To make The Most Perfect pickled deviled eggs with pickled blueberries! This delicious Thanksgiving appetizer is Also Naturally Gluten-Free And Refined Sugar-Free.
Say hello to the most perfect Thanksgiving appetizer…Pink Deviled Eggs Topped with Pickled Blueberries!
An appetizer that is as equally gorgeous as it is utterly delicious! I might just have to go out on a limb and say that this recipe might be my favorite I’ve created all year.
Back in the summer California Giant Berries and I hosted a Chef Invitational where one of the chefs pickled fruit with jalapeños. I got the chance to recreate the recipe and was floored by how inventive and utterly delicious it was! So, I thought why not pickle California Giant Berries blueberries and add them on top of the eggs. And to my surprise, they pull the dish together even more, so effortlessly! There is something just so incredibly special about pickling a blueberry, adding it atop a pink egg, and then biting into an explosive pop of contrasting flavors from sweet to tart, all balancing out so beautifully. It’s a love letter to all the wonderful things you can do with berries the moment you think outside the box.
I hope you adore this recipe and see the endless ways in which you can play around with the humble, yet creative blueberry. Let your creativity soar :)
Happy Thanksgiving!
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thanksgiving Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Thanksgiving Deviled Eggs Topped with Pickled Blueberries
Makes 12
For the Deviled Eggs:
6 hard boiled eggs, peeled
1 jar marinated beets, liquid only
3 tbsp hummus
1 tsp dijon mustard
1 tsp lemon juice
1 tsp olive oil
1/4 tsp ground turmeric
1/4 tsp paprika
Pinch of sea salt
2-3 tbsp water
For the Pickled Blueberries:
1/2 cup California Giant Berries Blueberries
1/2 small red onion or shallot, sliced into thin half moon shape
1/2 tsp salt
1/2 tsp coconut or brown sugar
1/4 cup white or champagne vinegar
1/2 cup water
Toppings:
Chives
Black pepper
Pinch of Sea salt
Pour the marinated beets liquid into a bowl and add in the whole hard boiled eggs. Let the eggs sit in the marinate for 1 hour minimum or overnight.
In the meantime, add all the pickled blueberry ingredients into a mason jar and shake well. Seal and store in the fridge until it’s time to assemble your deviled eggs.
Once the outside of the hard boiled eggs are dyed pink from the marinade, slice in half lengthwise. Scoop out the yolk from each egg and add it into a mixing bowl along with the rest of the ingredients for the deviled eggs. Smash the mixture with a fork and mix until creamy. Spoon (or pipe) the filling into the center of the hardboiled egg. Top each with 1-2 pickled blueberries, pickled red onion, chives, sea salt and black pepper. Enjoy!
