Beet Pickled Deviled Eggs Food

BEETY PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
• Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

BEET-PICKLED DEVILED EGGS

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.

BEET DEVILED EGGS

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.

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.

BEET-PICKLED DEVILED EGGS

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 DEVILED EGGS

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

SOUTHERN-STYLE BEET PICKLED DEVILED EGGS

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,.