Saffron-Pink Peppercorn Salt is an aromatic blend of natural sea salt seasoned with a combination of ground pink peppercorns and genuine saffron.

Storage & handling

Store in a dry, cool place.

Ingredients

Salt, pink peppercorns, turmeric, saffron powder.

Recipe: Pink Deviled Eggs

Ingredients

· 6 large eggs

· 1 cup beet juice (from canned beets or fresh)

· ½ cup apple cider vinegar

· ½ cup water

· 1 tablespoon sugar

· 1 teaspoon 1890 Saffron Pink Pepper Sea Salt

· ½ cup mayonnaise

· 1 teaspoon Dijon mustard

· ½ teaspoon 1890 Organic A-Premium white balsamic

· ¼ teaspoon 1890 Granulated Garlic

· ¼ teaspoon 1890 Sweet Hungarian Paprika (plus extra for garnish)

· Salt and black pepper, to taste

· Fresh dill or chives, for garnish

Directions

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to boil, then turn off the heat, cover, and let sit for 10 minutes.
2. Cool and Peel: Transfer eggs to an ice bath for 5 minutes, then peel the shells carefully.

3. Prepare the Pickling Liquid: In a bowl or jar, mix beet juice, apple cider vinegar, water, sugar, and salt. Stir until dissolved.
4. Submerge the Eggs: Place peeled eggs in the liquid, ensuring they are fully submerged.
5. Refrigerate: Let the eggs pickle for at least 2-3 hours or up to 24 hours for a deeper color.

6. Slice the Eggs: Remove eggs from the pickling liquid and pat dry. Slice them half lengthwise.
7. Remove Yolks: Gently scoop out the yolks and place them in a bowl.
8. Mash and Mix: Mash yolks with mayonnaise, Dijon mustard, a-premium white balsamic vinegar, granulated garlic, paprika, saffron pink peppercorn salt, and black pepper. Mix until smooth.

9. Fill the Eggs: Spoon or pipe the yolk mixture back into the pink egg whites.
10. Garnish: Sprinkle with extra paprika and top with fresh dill or chives.