CALIFORNIA GROWN
California knows a thing or two about stunning produce, and our vibrant, homegrown beets are no exception! But did you know you can use these beauties to create a stunning appetizer that's as delicious as it is eye-catching? Enter our Pickled Beet & Avocado Deviled Egg – a California twist on a classic party favorite.
For those new to the deviled egg world, this delightful appetizer features hard-boiled eggs that are shelled, halved, and filled with a creamy, flavorful mixture. The "devil" part of the name likely comes from the spicy mustard traditionally used in the filling, although these days, variations, with and without mustard, abound.
By brining the eggs in our homemade pickled beet juice, the egg whites transform into a vibrant shade of magenta right in front of your eyes.
This brilliant hue is then complemented by the pale green of the mashed avocado in the filling, creating a truly stunning presentation.
Perfect Your Hard-Boiled Eggs: There are two main methods for achieving hard-boiled perfection. Swipe up to learn the methods!
– Pickled Perfection: Peel your hard-boiled eggs and carefully place them in a jar or container filled with the cooled pickled beet juice. Let them soak for at least 6-8 hours, or ideally overnight, for a deeper purple color. – Creamy Avocado Filling: Whip up your favorite deviled egg filling, incorporating mashed avocado for a delightful California-inspired twist. Pipe or spoon the mixture into your jewel-toned egg whites. – Garnishes Galore: There are so many options here, but we love minced pickled beets, fresh cilantro, black sesame seeds, and flaky salt.
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To help consumers recognize California's role in food production and to connect them with the farmers, ranchers, and farmworkers that grow over 400 specialty crops in the Golden State. And Since California produces over 50% of the nation's produce, we have lots of stories to tell.