Beet-Pickled Deviled Eggs |
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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A big jar of beet-pickled hard-boiled eggs anchors many a neighborhood bar in Pennsylvania, but you can take the idea a step further, melding a colorful finger food with another classic snack. Caraway seeds add an aromatic note to the eggs deviled filling. Ingredients:
3 cups water |
1 cup 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 |
1/3 cup mayonnaise |
1 tablespoon grainy mustard |
1 tablespoon finely chopped flat-leaf parsley |
Directions:
1. Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon 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.
2. Finely grind caraway seeds in grinder.
3. 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.
4. What to drink:Josmeyer Les Folastries Gewürztraminer '05
5. Cooks notes: Eggs can be marinated, chilled, in an airtight container up to 3 days. Eggs can be filled 2 hours ahead and chilled, loosely covered.
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