Lunch: Beet-Pickled Deviled Eggs

Recipe by Ian Knauer These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

This recipe includes superfoods such as:

Apple Cider Vinegar, Basil

Health benefits of Beet-Pickled Deviled Eggs

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 cup apple cider vinegar, plus 3 tablespoons, divided
1 tablespoon granulated sugar, plus a pinch, divided
2 1/4 teaspoons kosher salt, plus a pinch, divided
1 small red beet, peeled and halved
12 hard-boiled eggs, peeled
1/2 cup mayonnaise
1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
1 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
2 hot chiles, thinly sliced

Instructions

In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.