PICKLED EGGS
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h20m
Yield 12 pickled eggs
Number Of Ingredients 10
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles 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 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar 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 and refrigerate for at least 24 hours before serving.
- To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
CRUNCHY SCOTCH EGGS WITH HORSERADISH AND PICKLES
Steps:
- Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
- Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
- In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
- Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 74 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 19 grams, Sodium 969 milligrams, Sugar 1 gram, TransFat 0 grams
BEET-PICKLED DEVILED EGGS
Provided by Ian Knauer
Categories Egg Christmas Easter Thanksgiving Kid-Friendly Small Plates
Yield Makes 24
Number Of Ingredients 10
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 WITH HORSERADISH
Deviled eggs with a horseradish kick.
Provided by enovovesky
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
- Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 178.5 mg, Sugar 0.7 g
HORSERADISH DEVILED EGGS
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
RANDY'S PICKLED EGGS
I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)
Provided by Ackman
Categories < 4 Hours
Time 1h30m
Yield 24 eggs, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cover the eggs with cold water -- about an inch above.
- Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
- Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
- Peel the eggs & set aside -- cover, if need be.
- Place the garlic on the bottom of the jar, along with some of the sliced onion.
- Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
- Add the horseradish.
- Combine 4 cups vinegar & the spices.
- Bring to a boil -- cook for 10 minutes, stirring occasionally.
- Immediately pour over eggs.
- Add more vinegar or hot water to completely cover about an inch, if needed.
- When jar is cool enough to handle, refridgerate.
- TRY to leave them alone for AT LEAST 7-10 days.
- These should keep for about several weeks.
GERMAN-STYLE PICKLED EGGS
I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
PICKLED EGGS III
Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.
Provided by Honda
Categories Appetizers and Snacks Pickled Egg Recipes
Time P2DT55m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
- Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 264 mg, Sugar 2.5 g
PICKLED EGGS WITH CELERY AND HORSERADISH
Steps:
- Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
- To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
- The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.
SWEET PICKLE AND HORSERADISH DEVILED EGGS
A recipe with a lovely blend of sweet and spicy. The relish adds a bit of sweet crunch, while the horseradish adds heat and a spicy kick.
Provided by tonyp063
Categories Summer
Time 31m
Yield 12 half eggs
Number Of Ingredients 9
Steps:
- Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
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