Beet-Pickled Deviled Eggs

Name: Beet-Pickled Deviled Eggs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1 small beet, peeled and sliced; 1 teaspoon caraway seeds, toastedcooled; 1 Tbsp finely chopped flat-leaf parsley; 1 Tbsp grainy mustard; 12 larges 12 hard-boiled large eggs, peeled; 79 milliliters mayonnaise; 1 small shallot, sliced; 1 teaspoon sugar; 1 Turkish or 1/2 California bay leaf; 710 milliliters water; 237 milliliters distilled white vinegar

Beet-Pickled Deviled Eggs might be just the American recipe you are searching for. This recipe serves 8. This hor d'oeuvre has 196 calories, 10g of protein, and 15g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have flat-leaf parsley, distilled vinegar, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

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.

Ingredients you will need

Bay Leaves

Shallot

Vinegar

Sugar

Water

Beet

Egg

Salt

Equipment you will use

Sauce Pan

Finely grind caraway seeds in grinder.

Ingredients you will need

Caraway Seeds

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

Ingredients you will need

Beet

Egg

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.

Ingredients you will need

Salt And Pepper