Deviled eggs and pickled beets

from bon appetite

Deviled eggs and pickled beets
Deviled eggs and pickled beets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large beets, trimmed

  • 1/2

    cupred wine vinegar

  • 3

    tablespoonssugar

  • 1

    tablespooncoriander seeds

  • 1

    tablespoonyellow mustard seeds

  • 2

    whole cloves

  • 1

    bay leaf

  • 1/4

    teaspooncoarse sea salt plus more

  • 12

    hard-boiled eggs, peeled

  • 1/4

    cupmayonnaise

  • 2

    teaspoonsprepared white horseradish

  • Sliced chives

Directions

• Preheat oven to 400°. 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 tsp. 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 Tbsp. strained beet-pickling juice, horse- radish, 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.

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