Deviled Eggs W Pickled Green Tomatoes Recipes

DEVILED PICKLED EGGS

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.

PICKLED DEVILED EGGS

Steps:

• Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.
• Transfer the beet mixture to a container and cool it completely, uncovered.
• Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.
• Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.
• Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.
• Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.
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DEVILED EGGS WITH PICKLES

Steps:

• Place eggs in a saucepan, leaving enough space between them. Add enough cold water to cover the eggs.
• Add 1/4 tsp salt (optional).
• Bring to a boil. Turn the heat off, cover with lid and remove from heat.
• Leave the lid on for 14 minutes.
• Transfer eggs to a bowl of cold water or rinse under cold water for 1 minute.
• Peel eggs, cut in half lengthwise, then take out the egg yolks.
• Place egg yolks in a small bowl. Mash egg yolks with a fork.
• Add the mayo, mustard, salt, pepper and vinegar. Optional- add pickles, but omit the vinegar if you add them. Stir to combine. Fill a piping bad with the mixture.
• Fill egg white shells with the mixture. Top with paprika and chives (optional).
• Store in the fridge for up to 3 days.

DEVILISHLY DIFFERENT GREEN DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
• Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
• Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
• Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.