BEET-PICKLED DEVILED EGGS
And other beautiful stuff I'm loving right now.
Waddup y’all?! How’s your summer going? Mine has been busy busy (shocker) and tbh I am just about over this weather. I am NOT a summer girl. I am a transitional season girl and, dare I say, I prefer winter to summer?! Thank gawd it has cooled down a bit this week.
Today we’re going to cover a few things:
Abercrombie (yes, I am obsessed and I have all the details of what I have been wearing from them to beat the heat this summer).
Beet-Pickled Deviled Eggs
Pizza
An extremely unhinged trio of things, but all of them spark joy so that is the through line here. Just stay with me on this…
Abercombie:
Back to hating summer… I am basically allergic to the sun and my body breaks out into a stunning rash if I spend too much time in hot and humid weather. So, it has been my mission this summer to find clothing that feels like I can breathe and be comfy. The other week I stumbled into Abercrombie to snag a few basics and WowWowwWowwww they really have had a re-birth. Summer girls wear Abercrombie & Fitch so it checks out. I got like 7 pieces for a total of $250 and they are the only items of clothing I am wearing right now. Here is the break down…
Asymmetrical Twist Top: $40
Wore this on the TODAY SHOW (peep the segment if you’re interested in seeing the summer kitchen finds I’m loving rn). It comes in so many colors (I’ve got my eye on the Cream Dot and Chestnut) and is the perfect length for all my higher-waisted AND low-rise pants. I am wearing a small.
Tank Dress: $50
This is my fave purchase of the bunch, I really want to buy it in another color. It comes in like 5 different colors, btw. Wearing a size small but the best part about this dress is it has a built in bra. Can’t recommend it enough.
Linen Shirt: $50
I am known for being a tight-shirt girl, so I was really excited when I tried this on and it worked because I normally don’t go with this silhouette. It is so breathable and doesn’t show your bra straps. J’adore! I am wearing a medium.
A few other items I love but don’t have pics of me wearing them…
Bra-Free 90's Cami: $29
I have this in a size small. The material is super comfy and it has a built in bra too.
V-Neck Workout Dress: $64
Been wearing this to death to my pilates classes. It is too cute and I love that the built in shorts have pockets. I got it in a size medium.
Draped Cowl Back Top: $40
Got this in a size small. Love the open back. It is really popular but keep an eye out to see if it is back in stock!
Vintage-Style Rib Tuckable Scoopneck Tank: $19
An all-around great tank. Clean, classy, perfect length for tucking. Just love her.
BEET-PICKLED DEVILED EGGS:
Now it is time for the recipe of the week. This is such a great go-to recipe for events I am doing. I particularly love doing these for baby showers and bridal showers. They are visually stunning and they have a really lovely subtle pickled flavor. I mean, who doesn’t love a deviled egg?! If you want to skip the pink part, this is my base recipe for deviled eggs, so just feel free to breeze past the pickling step to make a classic deviled egg. The chive moment is what really gets it going for me. IMO, you can never have enough chives. Ever.
makes: 12-14 deviled eggs
ingredients:
6-7 large eggs
1 teaspoon baking soda
for the pickling liquid:
1 cup vinegar (white distilled, white wine, or apple cider)
1/2 c sugar (granulated or light brown)
1/4 cup Diamond Crystal kosher salt or 2 tablespoons Morton’s kosher salt, plus more
1 bay leaf
4-5 black peppercorns
1, 14-oz. can cooked beets
for the deviled eggs:
1 teaspoon dijon mustard
1 teaspoon curry powder
1/2 teaspoon garlic powder (optional)
2 tablespoons mayo
1/2 teaspoon white wine or champagne vinegar
kosher salt, to taste
freshly ground black pepper, to taste
1 bunch chives, finely chopped, for garnish
method:
boil the eggs: Bring a large pot of water to a boil. Delicately lower eggs into the boiling water and cook for 12 to 13 minutes. Once cooked, transfer to an ice bath to cool for 5 minutes. Crack eggs on a flat surface and peel off shells, using a small spoon to help remove the shells, as necessary.
make the pickling liquid: Combine vinegar, sugar, salt, bay leaf, black peppercorns, and 1 cup water into a saucepan and cook over a medium heat, stirring occasionally, until the salt and sugar dissolve. Remove from the heat, add in the canned beets and set aside to cool.
Once cooled, submerge the peeled eggs into the liquid for at least 30 minutes and up to 12 hours. The longer the eggs are in the liquid, the more dyed they will become and the more pickled they will taste.
Remove from the liquid, halve crosswise (tip: I like to use unflavored floss for this) and separate the egg yolks from the whites. Add the yolks to a food processor with dijon, curry powder, optional garlic powder, mayo, vinegar, and salt and pepper to taste. Blend until the egg yolks are light and fluffy, about 5-10 seconds. You can also mash them using a fork in a bowl. Transfer to a piping bag and pipe the filling into the wells of the egg halves.
Top with freshly chopped chives and enjoy!
Tip: If stored separately, egg white halves, filling, and chives will hold in the fridge for up to 1 day in advance. If you notice any condensation, just pat them dry with a paper towel before filling.
Look at how cutie we are?!! Stay tuned for next week’s recipe. Do you want curried chicken salad, avocado toastadas, or a kale salad with miso vinaigrette? Let me know below in the comments!!
PIZZA:
Last but certainly not least, I am producing a pizza party this month and you should come! It is going to be so incredible.
$40 for unlimited pizza (while supplies last)
8/9, at Talea in Williamsburg from 12p-4p EST
8/23 at Stephen Talkhouse in Amagansett from 4p-6p EST
You can buy tickets here. If you run into any q’s around ticketing or the event, send me a DM and I can help!
The R&D process for this event has been a ton of fun. The slices are so delicious and all the participants are wildly talented. Here is a peak at the menu…
Annika from Lola’s (V) - Mozzarella, Brown Beech Mushrooms, Kimchi, Sesame Oil, Katsuo Mirin Furikake, Scallion Curls
Joe from 63 Clinton (P) - Green Curry, Mozzarella, Garlic, Calabrian Chili Marinated Clams, Long Green Asian Peppers, Sunflower Garlic Crunch
Agness from Sunn’s - Ricotta Whip, Corn, Sweet Potato Puree, Mozzarella, N’Duja
TJ from Gage and Tollner (P) - Creole BBQ Sauce, Mozzarella, Blackened Shrimp, Ricotta, Arugula, Fried Capers
Sydney from Forsythia (P) - Puttanesca Sauce, Olives, Capers, Mozzarella, Roasted Sungolds, Tuscan Basil
Nadine from Rolo’s - Ricotta, Provolone, Swiss, Aged Cheddar, Mozzarella, Jimmy Nardello Peppers, Mortadella
Shom from Bridges (V) - Masala Sauce, Chic Peas, Potatoes, Sweet Onion, Cilantro, Mint, Tamarind Sauce, Herb Yogurt
Mariana from Coqodaq (V) - Miso Hogao, Mozzarella, Corn and Charred Scallion Relish, Pickled Chilis, Cilantro, Fried Leeks
Kai from Penny - Garlic Bechemel, Smoked Chili Flakes, Mozzarella, Potatoes, Pork Sausage, Kale, Sesame Seed Crust (V) - Vegetarian (P) - Pescatarian
That’s all from me today everyone! Thank you for your support on my substack journey. I hope you love what I have been putting out. Now the goal to get even more consistent!
xx, Elena
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