How to Make Beet Pickled Deviled Eggs With Black Garlic Shrimp
Delicious beet pickled eggs, deviled and topped with black garlic shrimp. This is super tasty with my secret ingredient (tiny bits of chopped dates), such a great flavor combo. The best part is that it is Whole30, Paleo, and Keto compliant.
Ingredients
- 3 oz fresh beet peeled and sliced
- 2 cups water
- 2 tbsp red wine vinegar
- 1/4 cup coconut aminos
- 1/2 cup white vinegar
- 5 cloves of garlic
- 1 tsp pickling spice
- few sprigs of fresh dill
- 6 whole 6 hard boiled eggs
- 1 tbsp whole30 compliant mayo
- 1 tbsp whole30 compliant dijon mustard
- 2 tbsp whole30 compliant pickles minced
- 1-2 dates finely chopped keep cold, remove seeds, they are easier to chop.
- dash of black pepper
black garlic shrimp
- 6 large whole30 compliant raw shrimp peeled and cleaned
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1 tsp black garlic I purchased dried minced black garlic at Trader Joe's
Instructions
- In a small sauce pan on high heat bring to a boil the water, beets, red wine vinegar, coconut aminos, and white vinegar. Turn off heat. Place the hard boiled eggs in a large mason jar. Pour the liquid over the eggs almost to the brim. Add garlic, dill and pickling spice. Use a spoon to move eggs from bottom of jar. Tightly close lid and refrigerate for 24-48 hours, they should be ready to go. I prefer to pickle for 24 hours.
- Next, remove eggs from the beet juice. Cut eggs in halve length wise. Scoop out the yolk and place in small bowl. Mash until smooth then add the mayo, mustard, pickles, dates, and pepper, set aside. Fill each egg with yolk mixture, either by popping in or scooping it in.Season shrimp with paprika and sea salt.
- Heat 1 tbsp of olive oil in a small skillet on on medium to high heat. When hot, add shrimp, cook about 3 minutes then add the garlic coking another minute. Turn the heat heat. Top eggs with a piece of shrimp and drizzle with pan drippings. Garnish with parsley and enjoy.