Happy Monday! Happy to be alive and blessed. So I’m here sitting at Ava’s gymnastics practice, practice on Mondays is 2 1/2 hour, and on Wednesdays 2 hours. The wait is kind of excruciating lol. I sometimes have to go and run errands, my anxiety won’t let me sit still that long lol. Today I decided to do something more useful. I have been trying to post this recipe for over a month. Last year I did a Whole30 account takeover in December and this was one of the recipes that I created for that takeover. I love this recipe, not only for the pretty color of the eggs made by the beets, but it such a great appetizer for anyone doing Whole30, Paleo, or Keto. They are easy and simple to make in my book. My family has given their compliments to the chef lol. Deviled eggs are also healthy for you. Deviled eggs got their name from 18th century, the term was used to describe zesty or spicy seasoned foods. Now lets talk about the important components of this lovely appetizer.
Boiled Eggs: We Start this recipe with eggs. Eggs are a good protein, contain folate, and only 72 calories per egg. They are food to eat anytime of day. There are also many ways that one can use an egg. Eggs have been a staple of mine on and off whole30.
Beets: Beets or Beetroot are vegetables who have a deep purplish color. The contain a lot of water, some folate, and manganese. They are often eaten in pickled form around the world. There are many ways to eat them off course. They are great boiled, steamed, cooked, roasted, and eaten raw atop salad. Be careful as they can change the color of foods it is added to. The purpose of the beetroot in this recipe is to give it the beautiful fuchsia color, after all we do eat with our eyes.
Shrimp: The shrimp adds another layer to this appetizer. The raw shrimp is seasoned and cooked in olive oil, along with some blackened garlic. Shrimp is also a good source of protein and other vitamins.
Black Garlic: This type of garlic is fermented, which helps it to have more antioxidants. Black garlic may help to regulate your blood sugar, may reduce blood pressure, and may also help to prevent inflammation which can affect the brain. What I like is that it gives the shrimp a more complex flavor, somewhat reminds me of blackened shrimp. I bought my minced blacked garlic from trader Joe’s. If you cant find black garlic shrimp, its ok to use minced garlic.
Dates: Have become my favorite surprise in recipes. My love of dates started during my first whole30. There are so many ways to use dates, outside of just eating it. You can use dates in whole30 sauces and dressings. Adding a bit of chopped dates to a savory dish will certainly give you a surprise in every bite. Dates also have great health benefits.
This recipe is well worth the effort and wait. If you don’t care to pickle your eggs, be sure to skip the pickling step and still have some delicious deviled eggs. The purpose of pickling anything is to preserve or extend the shelf life of food. Please rate and comment if you make this recipe.
How to Make Beet Pickled Deviled Eggs With Black Garlic Shrimp
- 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
- 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.