BEET-PICKLED DEVILED EGGS

BEET-PICKLED DEVILED EGGS (for eight)

Appetizers, eggs, pickled beet and caraway stuffed eggs 1 Appetizers, eggs, pickled beets and caraway stuffed eggs 2

3 cups water

1 cup distilled white vinegar

1 small raw beet, peeled and sliced

1 small shallot, sliced

1 teaspoon sugar

1 Turkish or ½ California bay leaf

12 hard-boiled large eggs, peeled

1 teaspoon caraway seeds, toasted and cooled

1/3 cup mayonnaise

1 tablespoon grainy mustard

1 tablespoon finely chopped Italian flat-leaf parsley

salt and pepper


  1. Bring water, vinegar, beet, shallot, sugar, bay leaf and ½ teaspoon salt to a boil in a 2 quart nonreactive saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely uncovered.  Put beet mixture in a container with eggs; marinate, chilled, stirring once or twice, 2 hours.
  1. Finely grind caraway seeds in an electric coffee/spice grinder or in a mortar and pestle.
  1. Remove eggs from beet mixture and pat dry (discard beet mixture). Halve 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.

NOTE:  Eggs can be marinated, chilled, in an airtight container for up to 3 days.  Eggs can be filled 2 hours ahead and chilled, loosely covered.

 

from Gourmet Holiday Special Edition, December, 2012

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s