Thanksgiving Deviled Eggs Topped with Pickled Blueberries

Name: Thanksgiving Deviled Eggs Topped with Pickled Blueberries
Yield: 12
Ingredients: 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; 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; chives; black pepper; pinch of sea salt

Serves12

Take this Thanksgiving staple up a notch with pickled California Giant blueberries. Everyone around the table will love it!

INGREDIENTS

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

Toppings:

chives
black pepper
pinch of sea salt

DIRECTIONS

- - 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!