Beet-Pickled Deviled Eggs

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The person developed the recipe for Deviled Eggs must have been a genius!

Who does not love Deviled eggs? We do!

Indeed, they are easy to make, diverse and so delicious. They are just a perfect appetizer for any occasion. Moreover, they are “a must” appetizer for almost any occasion, aren’t they?

I’ve been cooking Deviled Eggs for many years, and so far I’ve tried a number of options.

However, I haven’t tried much more options yet.

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One of them were pickled Deviled eggs. I had wanted to dye them for a long time; however I wasn’t sure I would love the taste of marinated Deviled eggs.

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Having been scrutinizing a number of recipes, I finally found out a solution – to drastically decrease the amount of vinegar suggested in most of the recipes. Thus, these Deviled eggs have an intense color with a very subtle taste of the marinade.

Just perfect!

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In fact, we loved the way they tasted. So next time I am going to try another recipes to get more piquant aftertaste.

You can start practicing too.

Why not? It’s Easter around the corner, thus you may need to utilize some eggs.

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Beet-Pickled Deviled Eggs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 6

Ingredients

  • marinade:
  • 4 cups water
  • 2 medium red beets, peeled and sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 bay leaves
  • 1/2 teaspoon salt
  • deviled eggs:
  • 6 hard-boiled large eggs, peeled
  • 1 tablespoon sweet mustard (f.e. honey)
  • 1 tablespoon greek yogurt (0% fat)*
  • black pepper, to taste
  • green onions, chopped
  • smoked paprika, optionsl

Instructions

  1. In a medium saucepan, bring the water, vinegar, lemon juice, bay leaves and salt tp a boil. Add the beets and simmer, covered, until the beets are tender, for 20-25 minutes. Cool completely.
  2. Put the eggs into the beet mixture and leave for at least 2 hours, gently stirring for a few times (you may use a high container to fully cover the eggs in the marinade).
  3. Remove the eggs from the mixture and dry.
  4. Cut in half lengthwise and remove the yolks.
  5. Mix the yolks with the mustard, greek yogurt, and black pepper. You may need to add an additional spoon of the yogurt if the mixture is too thick.
  6. Stuff the eggs with the mixture.
  7. Sprinkle with the onions and paprika if desired. Serve at once or chilled.
  8. Enjoy!

Notes

*You can take mayonnaise instead the yogurt.

havocinthekitchen.com

http://www.havocinthekitchen.com/beet-pickled-deviled-eggs/

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