Beet Deviled Eggs Recipes

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BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Mustard     Thanksgiving     Quick & Easy     Dinner     Mayonnaise     Beet     Caraway     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 12

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toastedcooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Christmas     Easter     Thanksgiving     Kid-Friendly     Small Plates

Yield Makes 24

Number Of Ingredients 10

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

Steps:

  • 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.

BEET-PICKLED EGGS



Beet-Pickled Eggs image

Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

Provided by By Paula Jones

Categories     Appetizer

Time 5h15m

Yield 4

Number Of Ingredients 5

4 hard-cooked eggs, peeled
1 can (15 oz) sliced beets
1/4 cup sugar
1/2 cup apple cider vinegar
3 to 4 whole cloves

Steps:

  • In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Nutrition Facts : ServingSize 1 Serving

BEET DEVILED EGGS



Beet Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 24 deviled eggs

Number Of Ingredients 5

12 large eggs
2/3 cup beet hummus
2 tablespoons chopped pickled beets, plus more for topping
Kosher salt and freshly ground pepper
Beet horseradish, for topping

Steps:

  • Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  • Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
  • Scoop out the yolks into a food processor and puree with the hummus and beets; season with salt and pepper.
  • Spoon the filling into the egg whites and top with more beets and beet horseradish.

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 3h25m

Yield 24 halves, 8 serving(s)

Number Of Ingredients 11

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 bay leaf
12 large eggs, hard-boiled and peeled
1 teaspoon caraway seed, toasted and cooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon flat leaf parsley, finely chopped

Steps:

  • Equipment: an electric coffee/spice grinder or a mortar and pestle.
  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
  • •Eggs can be filled 2 hours ahead and chilled, loosely covered.

Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8

SOUTHERN-STYLE BEET PICKLED DEVILED EGGS



Southern-Style Beet Pickled Deviled Eggs image

Make and share this Southern-Style Beet Pickled Deviled Eggs recipe from Food.com.

Provided by Froggus.

Categories     Vegetable

Time 17h20m

Yield 24 serving(s)

Number Of Ingredients 13

1 dozen egg, hard boiled and peeled
1 cup apple cider vinegar
15 ounces sliced beets, from a can
1/2 cup brown sugar
1 tablespoon peppercorn
1 teaspoon kosher salt
sliced raw onion, to taste
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon butter
1/8 teaspoon white pepper
1/8 teaspoon Old Bay Seasoning
basil, fresh, chopped (for garnish)

Steps:

  • Drain beets and reserve juice. Set beets aside.
  • Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
  • Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.
  • Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
  • After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
  • Remove a few slices of onion from the jar, and finely chop/mince (if desired).
  • With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.
  • Pipe the yolk mixture into the pinked whites.
  • Top with chopped fresh basil,.

Nutrition Facts : Calories 83.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 84.4, Sodium 163.3, Carbohydrate 8, Fiber 0.5, Sugar 6.3, Protein 3.2

DEVILED PICKLED EGGS



Deviled Pickled Eggs image

These are very very good.

Provided by Kathy Van Pelt

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time P3DT25m

Yield 12

Number Of Ingredients 11

1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
¾ cup distilled white vinegar
10 whole cloves
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 bay leaves
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

Steps:

  • Measure 1 cup beet juice from reserved juice.
  • Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  • Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  • Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g

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