Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Guest Chef Wednesday! Drew’s Beet Pickled Devil Eggs

beet eggs

Want to make a sweet yet savory statement on your holiday table? These vibrant, savory, and slightly spicy deviled eggs are perfect for all sorts of gatherings and easy enough to make for snacks too. Thanks for this scrumptious addition, Drew!

Ingredients

1 cup apple cider vinegar, plus 3 tablespoons, divided

¼ cup granulated sugar, plus a pinch, divided

2 1/4 teaspoons kosher salt, plus a pinch, divided

3 whole cloves

1 small red beet, peeled and halved (or 1 large can, sliced)

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

goodfoodstories
photo source: goodfoodstories

 

Directions:

In a medium pot, mix 1 cup apple cider vinegar, sugar, 2 teaspoons salt, cloves and water. Add the sliced beets 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.

mixedgreensblog
photo source: mixedgreensblog

 

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 and then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serving in egg crates makes a pretty presentation.


Related Posts

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet.  I can sense Sir William Shakespeare rolling over in his grave as I write this…  Today, I want to briefly delve into a little history of another Italian staple; […]

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

This is a quintessential example of vintage Northern Italian Peasant fare. Since we have fountains of fresh rosemary flourishing in our Arizona garden and are always searching for ways to put this pungent, woody, citrusy herb to good use, I decided to showcase a Mama Carmela classic. This luscious, lemony, […]



4 thoughts on “Guest Chef Wednesday! Drew’s Beet Pickled Devil Eggs”

Leave a Reply


%d bloggers like this: