Beet-Pickled Hungarian Deviled Eggs

Name: Beet-Pickled Hungarian Deviled Eggs
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: American
Ingredients: 471 grams pickled beet juice (from about 2 jars pickled beets); 8 larges eggs, straight from the refrigerator; 0 English cucumber, unpeeled, seedy center discarded, minced; 1 Tbsp chopped fresh dill, plus dill sprigs for garnish; 2 teaspoons prepared horseradish, drained; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps mayonnaise; 2 Tbsps sour cream; 1 teaspoons sweet paprika, plus more for garnish; 1 Tbsp white vinegar; 2 teaspoons whole-grain mustard

The recipe Beet-Pickled Hungarian Deviled Eggs is ready in about 1 hour and 50 minutes and is definitely a tremendous gluten free and lacto ovo vegetarian option for lovers of American food. For $1.24 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains approximately 14g of protein, 16g of fat, and a total of 247 calories. A mixture of kosher salt and pepper, dill, cucumber, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Beet-Pickled Hungarian Deviled Eggs, Beet-Pickled Deviled Eggs, and Pickled Beet Everything Bagel Deviled Eggs.

Instructions

Put the cold eggs in a medium saucepan and cover with cold water.

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Water

Egg

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Sauce Pan

Heat the water to a boil, then cover the saucepan and remove it from the heat.

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Water

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Sauce Pan

Let stand for 12 minutes.

Drain the eggs and rinse with cold water.

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Water

Egg

Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm).

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Egg

Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery.

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Hard Boiled Egg

Brine

Beet

Egg

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Bowl

Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper.

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Salt And Pepper

Horseradish

Mayonnaise

Sour Cream

Cucumber

Mustard

Paprika

Vinegar

Dill

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white.

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Egg Yolk

Egg

Pop

Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt.

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Egg Yolk

Salt

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Bowl

Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in.

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Egg Whites

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Ziploc Bags

Sprinkle with paprika and dill before serving.

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Paprika

Dill

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Sauce Pan

Bowl

Ziploc Bags

Ingredients

Servings:

471grams

pickled beet juice (from about 2 jars pickled beets)8larges

eggs, straight from the refrigerator 0

English cucumber, unpeeled, seedy center discarded, minced 1Tbsp

chopped fresh dill, plus dill sprigs for garnish 2teaspoons

prepared horseradish, drained 4servings

Kosher salt and freshly ground black pepper 2Tbsps

mayonnaise 2Tbsps

sour cream 1teaspoons

sweet paprika, plus more for garnish 1Tbsp

white vinegar 2teaspoons

whole-grain mustard

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Bodegas Naveran Brut Vintage Rosado. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 18 dollars per bottle.

Bodegas Naveran Brut Vintage Rosado

An elegant premium Cava offeringbright citrus aromas and flavors,along with delicate, fine bubbles thatare the hallmark of a superbsparkling wine.FOOD PAIRINGS: This Naveran Brut Rosado will pair with soft cheeses, fresh fruit, white meats (pork and chicken) and even richly flavored red meats. This Cava is great for sipping on its own, especially for receptions and other “standing up” events.