Deviled Beets

BEET DEVILED EGGS



Beet Deviled Eggs image

Recipe From foodnetwork.com

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h40m

Yield 12 servings

Number Of Ingredients 9

One 14.5-ounce can pickled sliced beets
1/2 cup apple cider vinegar
1 tablespoon brown sugar
6 large eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
Pinch of kosher salt
Pinch of freshly ground black pepper
Minced chives, for garnish

Steps:

  • Pour the brine of the pickled beets into a small saucepan (reserve the beets). Add the apple cider vinegar and brown sugar. Bring to a low boil and stir until the sugar dissolves. Let cool completely.
  • Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes; drain. When the eggs are cool enough to handle, remove the shells.
  • Place the eggs in a small bowl or a jar. Pour the cooled beet brine mixture over the eggs. Cover and refrigerate for at least 6 hours and up to 24 hours. The longer the eggs are in the brine, the deeper the shade of pink they will be.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt, pepper and one of the pickled beet slices. Process until well blended and smooth. Taste for seasoning. If you want a deeper pink, add another beet to the mixture and process (reserve the remaining beets for another use).
  • Transfer the mixture to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with minced fresh chives. Cover loosely and chill until ready to serve.

DEVILED PICKLED EGGS



Deviled Pickled Eggs image

These are very very good.

Recipe From allrecipes.com

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
Calories190.5 calories
Carbohydrate20.8 g
Cholesterol213.7 mg
Fat9.1 g
Fiber1 g
Protein6.8 g
SaturatedFat2.2 g
Sodium462.6 mg
Sugar19.4 g

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.

DEVILED EGGS AND PICKLED BEETS



Deviled Eggs and Pickled Beets image

You'll want to pickle the beets a day ahead.

Recipe From epicurious.com

Provided by Bon Appétit Test Kitchen

Categories     Egg     Cocktail Party     Vegetarian     Beet     Party     Potluck     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

2 large beets, trimmed
1/2 cup red wine vinegar
3 tablespoons sugar
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 whole cloves
1 bay leaf
1/4 teaspoon coarse sea salt plus more
12 hard-boiled eggs, peeled
1/4 cup mayonnaise
2 teaspoons prepared white horseradish
Sliced chives

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



Beet-Pickled Deviled Eggs image

Recipe From epicurious.com

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.

DEVILED BEETS



Deviled Beets image

This is my favorite way to prepare fresh beets.They are sweet and tangy and go great with salads,pork, burgers, or as a side or a relish with ham....

Recipe From justapinch.com

Provided by Pat Duran

Categories     Vegetables

Time 40m

Number Of Ingredients 9

3 c cooked beets, diced
3 Tbsp margarine
2 Tbsp mustard
1/2 tsp paprika
2 Tbsp honey
1 tsp worcestershire sauce
2 Tbsp granulated sugar
a pinch of salt
2 Tbsp frozen orange juice concentrate,undiluted

Steps:

  • 1. About 3 medium beets, greens trimmed to 2 inches, leave roots on. Scrub beets clean. Place in a small amount of water.Bring to a boil, then simmer until tender about 30 minutes. Drain and rinse with cool water. Set aside while preparing sauce.
  • 2. Combine sauce ingredients in a small saucepan. Heat until sugar dissolves. Set aside.
  • 3. Trim and slip skin from beets. Cut into small pieces (dice), into bowl. Pour warm sauce over beets and fold to coat evenly..Serve warm or cool.

BEET DEVILED EGGS



Beet Deviled Eggs image

Recipe From foodnetwork.com

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.

DEVILED BEETS



Deviled Beets image

Make and share this Deviled Beets recipe from Food.com.

Recipe From food.com

Provided by cuisinebymae

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
2 tablespoons apple cider vinegar
1 tablespoon brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
3 cups diced cooked beets

Steps:

  • Melt butter in a saucepan.
  • Stir in mustard, cloves, vinegar, brown sugar, salt, paprika, and Worcestershire sauce.
  • Mix well.
  • Stir in beets and heat through.

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Home > Recipes > Vegetables > Deviled Beets. Printer-friendly version. DEVILED BEETS : 1 tbsp. butter 1/2 tsp. salt 1/4 tsp. dry mustard 1/2 tsp. paprika 1/4 tsp. ground cloves 1 tsp. Worcestershire sauce 2 tbsp. vinegar 1 tsp. brown sugar 3 c. diced, cooked beets, drained or small whole beets, drained. In a saucepan, melt shortening and mix well with all ingredients, except beets. Toss beets ...
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Make and share this Deviled Beets recipe from Food.com. Recipe From food.com. Provided by cuisinebymae. Categories Vegetable. Time 10m. Yield 4-6 serving(s) Number Of Ingredients: 9. Ingredients; 1 tablespoon butter: 1/4 teaspoon dry mustard: 1/8 teaspoon ground cloves: 2 tablespoons apple cider vinegar: 1 tablespoon brown sugar, firmly packed : 1/4 teaspoon salt: 1/2 teaspoon …
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