Tonight I clicked open the jug that held my election eggs. The eggs had been marinating for a long time…about a week in beet juice and vinegar.
Pink, lucky and shaped like an O, I sliced them in half.
I removed the yolks and made them deviled. I had a hunch as I was mixing the yolks with mustard and yogurt that I’d let the eggs pickle too long. The bright beet juice had penetrated too deep. Ghastly pink. Like the kind of nibble you’d find at a baby shower (It’s a Girl!!) or maybe a Sweet Sixteen.
Tonight I voted. My absentee ballot has been sitting on our table for weeks. Weeks! I will drop mine off at a polling place tomorrow. Fingers crossed. There’s a chance I’m moving to Mexico if Romney wins. Then Happelsauce will be brimming with Latin flair. It will be okay. I will take comfort in tequila and tacos. Life will go on.
I recommend making these eggs and eating them plain or in a salad. They are beauties. They are special. If you pickle them for only a day or two, I bet the yolks will remain yellow and you can make deviled eggs that look fortunate and not frilly. Both recipes are below. Proceed at your own risk.
Let’s do this. Together. Election eggs for Obama.
8 medium or large pastured eggs
1 cup reserved beet water
1 cup cider vinegar
1 tablespoon black peppercorns
Deviled Egg Mixture
3 tablespoons plain Greek yogurt
1 tablespoon whole grain or Dijon mustard
1 tablespoon sweet pickle relish
salt and pepper, to taste
First, cook the beets in one or two cups water until soft, about an hour.
While the beets are cooking, prepare the eggs. Place the eggs in a pot and fill with cold water. Bring to a boil. When the water comes to a boil, turn off heat, cover and let sit for 12 minutes. Drain the water and place the eggs in an ice bath to cool. Peel.
When the beets are soft, after about an hour or so, remove from heat, reserving the liquid. Peel skins from beets.
In a wide-mouth quart jar, combine the beets with one cup of the reserved liquid, the vinegar, and the black peppercorns. Add the eggs. Let the eggs sit at least overnight. Longer sitting will more deeply color and pickle the eggs.
For Deviled Eggs:
Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl. Add yogurt, mustard, salt, pepper and mash with a fork. Using a small spoon, scoop the mixture into the yolk cavity.