Deviled Eggs and Pickled Beets
Deviled Eggs and Pickled Beets is a gluten free, dairy free, and vegetarian side dish. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains about 7g of protein, 9g of fat, and a total of 135 calories. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 5 hours. A mixture of wine vinegar, hard-boiled eggs, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Preheat oven to 400°F. Wrap beets in foil,crimping tightly to seal; place on a rimmedbaking sheet. Roast until tender, 45–55minutes.
Let stand until cool enoughto handle. Peel beets and cut into 1" slices.
Transfer to a wide, shallow container.
Bring vinegar, sugar, coriander seeds,mustard seeds, cloves, bay leaf, 1/4 teaspoonsea salt, and 1/2 cup water to a simmer in asmall saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets.
Letcool to room temperature, then cover andrefrigerate overnight, turning occasionally.
Slice eggs lengthwise in half and spoonyolks into a bowl. Mash yolks with a fork,then stir in the mayonnaise. Press mixturethrough a strainer into a small bowl.
Add1 tablespoon strained beet-pickling juice, horseradish,and a pinch of salt. Spoon or pipemixture into each egg white.
Finely dice enough drained pickled beetsto yield about 1/2 cup (reserve any remainingbeets for another use).
Garnish each eggwith diced beets and chives.