Beet-Pickled Deviled Eggs

Ingredients for Beet-Pickled Deviled Eggs

• 725ml water

• 240ml distilled white vinegar

• 1 small beet, peeled and sliced

• 1 small shallot, sliced

• 1 teaspoon sugar

• 1 Turkish or 1/2 California bay leaf

• 12 hard-boiled large eggs, peeled

• 1 teaspoon caraway seeds, toastedcooled

• 80ml mayonnaise

• 1 tablespoon grainy mustard

• 1 tablespoon finely chopped flat-leaf parsley

• Equipment: an electric coffee/spice grinder or a mortar and pestle

How to make Beet-Pickled Deviled Eggs

Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoons salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.

Finely grind caraway seeds in grinder.

Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half 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.

Josmeyer Les Folastries Gewürztraminer '05

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.