If you’ve never had a pickled basilisk egg, you’re missing out. Their bright fuschia outsides wrap seductively around smooth creamy yolks, creating a taste that is sweet and sour at the same time. And with a smooth avocado center and a hint of wasabi-spiked heat, these pickled eggs are as delicious as they are gorgeous.
They’re also surprisingly easy to make, which is why I’m categorizing them under “scary fast.” Yes, they do take 5 days (at a minimum) to really get that good pickle flavor, but they are so light on the actual prep and finishing labor, that I’m still counting them as scary fast.
To make your own you will need:
- 6-8 basilisk eggs.
- 1 fireproof suit and gloves.
- Large mirror
- Blindfold
Of course, for you mortals, getting those are pretty close to impossible, so I’ll give you a recipe we denizens of Hell have come up with for basilisk pickled eggs that is pretty close to the real thing.
To make your own basilisk eggs, you’ll need:
- 6-8 hard-boiled eggs, peeled
- 1 can of beets
- 1 cup sugar
- 1 cup white or cider vinegar
- 1 cup water
- 1/2 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon wasabi
- Pinch black sea salt
The first thing we need to do is pickle our eggs. In a small saucepan over medium heat combine your water, sugar, and vinegar.
Drain your canned beets and add the liquid to your pot. Allow the liquid to simmer, (but not boil!) stirring until all the sugar is dissolved.
Once all the sugar is dissolved, remove from heat.
In a heat safe glass jar, layer your sliced beets with your peeled hard-boiled eggs.
Pour your sugar/vinegar/beet juice mixture over the beets and eggs and allow to cool. Make sure when you fill the jar that you completely cover the eggs and beets with the liquid.
Cap your jar tightly and pop into the fridge. Allow to pickle for at least 5 days and up to 7. The longer they soak, the more flavor and color they pick up.
Once your eggs have pickled, remove from the fridge and drain, but don’t discard the beet juice.
If you want, save the pickled beets by returning them to the pickle liquid (trust me, they’re delicious, even for people who don’t like beets! They’re excellent on burgers.)
Carefully slice your pickled eggs in half lengthwise and scoop out your yolks. Marvel at how beautiful they are.
Mix the yolks with the avocado, mayo, wasabi, and lime. Mash until smooth and creamy.
Either spoon or pipe this mixture into your empty egg whites and top with a pinch of black sea salt.
Serve immediately or store in the fridge for up to 2 days.
And if you’re looking for another delicious egg recipe, why not try these Truly Deviled Eggs?
Bone appetite!
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