Beet Pickled Deviled Eggs
Ingredients
Pickling Ingredients
-
12
large
eggs
-
3
cups
water
-
1
cup
apple cider vinegar
-
3
tablespoons
sugar
-
1
teaspoon
kosher salt
-
1
beet
peeled and diced
-
¼
yellow onion
peeled
-
1
clove
garlic, peeled and smashed
-
1
teaspoon
whole cloves
-
1
teaspoon
coriander seeds
-
1
teaspoon
black peppercorns
Deviling Ingredients
-
3
tablespoons
mayonnaise
-
3
tablespoons
sour cream or creme fraiche
-
2
teaspoons
Dijon mustard
-
½
teaspoon
freshly ground pepper
-
to taste
kosher salt
-
for garnish
fresh dill
Instructions
- Boil water in a medium pot and cook the eggs for 9 minutes.
- Prepare an ice bath for the eggs.
- Transfer boiled eggs to the ice bath for 30 seconds to cool.
- Peel the cooled eggs and set aside.
- In a medium saucepan, combine water, apple cider vinegar, sugar, salt, beets, onion, garlic, cloves, coriander seeds, and black peppercorns.
- Simmer the mixture for 20 minutes until the beets are tender.
- Cool the pickling liquid to room temperature, then transfer to a bowl or jar.
- Add the hard boiled eggs to the pickling liquid and refrigerate for at least 2 hours or up to 2 days.
- Once pickled, remove the eggs and slice them in half.
- Scoop out the yolks into a bowl and mash them.
- Mix the yolks with mayonnaise, sour cream, Dijon mustard, and pepper until smooth.
- Fill the egg whites with the yolk mixture and garnish with dill before serving.
Nutrition Facts (estimated)
Servings
24 deviled eggs
Calories
54
Total fat
3g
Total carbohydrates
2g
Total protein
3g
Sodium
149mg
Cholesterol
83mg
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