Thanksgiving Deviled Eggs Topped with Pickled Blueberries
Take this Thanksgiving staple up a notch with pickled California Giant blueberries. Everyone around the table will love it!
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
¼ tsp ground turmeric
¼ tsp paprika
Pinch of sea salt
2-3 tbsp water
For the Pickled Blueberries:
½ cup California Giant Berries Blueberries
½ small red onion or shallot, sliced into thin half moon shape
½ tsp salt
½ tsp coconut or brown sugar
¼ cup white or champagne vinegar
½ cup water
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 marinade 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 hard-boiled egg. Top each with 1-2 pickled blueberries, pickled red onion, chives, sea salt and black pepper. Enjoy!