Deviled Beets Food

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 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.

DEVILED EGGS AND PICKLED BEETS

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.

DEVILED BEETS

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.

DEVILED 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.

BEET DEVILED EGGS

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 DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with enough water to rise about them by 3 inches. Bring the eggs to a boil, and let boil for 1 minutes.
• Then remove from heat, cover, and let sit for 10 minutes. Drain eggs and place them in an ice bath.
• Once cooled, peel under running water, rolling the eggs on the counter first to break their shells. Start at the bottom, or end of the egg to make it easiest.
• Scrape out the yolks into a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth, adding a tablespoon of water if needed. Taste and adjust salt as needed. Scrape filling into a ziploc bag, snip one corner, and fill the empty egg halves.