BEET-PICKLED DEVILED EGGS
Provided by Ian Knauer
Categories Egg Christmas Easter Thanksgiving Kid-Friendly Small Plates
Yield Makes 24
Number Of Ingredients 10
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
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
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
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 24 deviled eggs
Number Of Ingredients 5
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 HUNGARIAN DEVILED EGGS
Steps:
- For the beet-pickled eggs: Put the cold eggs in a medium saucepan and cover with cold water. Heat the water to a boil, then cover the saucepan and remove it from the heat. Let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm).
- Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery.
- For the sweet Hungarian filling: Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white. Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt.
- Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in. Sprinkle with paprika and dill before serving.
DEVILED PICKLED EGGS
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
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
SOUTHERN-STYLE BEET PICKLED DEVILED EGGS
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
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 EGGS AND PICKLED BEETS
You'll want to pickle the beets a day ahead.
Provided by Bon Appétit Test Kitchen
Categories Egg Cocktail Party Vegetarian Beet Party Potluck Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
- Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
- Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
- Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.
BEET-PICKLED DEVILED EGGS
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
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
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PICKLED BEET DEVILED EGGS RECIPE - TODAY
From today.com
4.5/5 (2)Total Time 4 hrs 30 minsCategory Appetizers,Hors D'oeuvres
- 1. Heat oven to 400°F. Place beets in a small baking dish, add 2 tablespoons water to the bottom of pan, drizzle beets with oil, and cover pan tightly with foil. Bake until the beets are very soft, 30-60 minutes, adding more water if the pan dries out. Let beets cool. Peel beets with a paring knife and cut into quarters.
- 2. While beets are roasting, prepare the pickling liquid. In a small saucepan, combine vinegar, garlic, sugar, salt, pepper, dill seed and 1 cup water. Bring to a simmer and let cook for 10 minutes, stirring occasionally.
- 3. Place a third of the beets in a 1 quart jar or container. Top with 3 eggs and 2 dill sprigs. Add another third of the beets, then remaining eggs and remaining dill. Top with remaining beets. Cover with pickling liquid, adding water if needed to cover the top layer of beets. Seal jar and gently swirl the liquid around.
BEET-PICKLED DEVILED EGGS | PETE AND GERRY'S ORGANIC EGGS
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4/5 (55)Category Snacks And Apps Better Desk LunchesServings 12
- Pour pickled beets and juices into a large mason jar or bowl. Add apple cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (the beet juice will stain!) lower hard-boiled eggs into brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they will end up.
- Remove eggs from brine. Discard brine, then cut each egg in half and scoop out yolks. Place yolks in a medium bowl along with mustard, mayonnaise, curry powder, white vinegar, and olive oil.
- Using a fork, mash yolk mixture until smooth, adding a teaspoon or two of water if needed to loosen it up.
- Using a pastry bag or plastic bag with the corner cut off, pipe the yolk mixture back into the egg whites. Sprinkle with salt and pepper to taste and garnish with fresh dill or enjoy as is.
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