Ingredients for Beet Pickled Deviled Eggs
- 2 cups water
- 1/2 cup apple cider vinegar
- 1 medium beet (about 1 cup, peeled and roughly chopped)
- 1/4 cup finely chopped shallot
- 2 tablespoons sugar
- 1 bay leaf
- 6 hard-boiled eggs
- 1 teaspoon caraway seeds
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon salt
- pepper to taste
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How to Make Beet Pickled Deviled Eggs
- **Prepare the Beet Brine:** In a 2-quart saucepan, combine 2 cups water, 1/2 cup apple cider vinegar, 1 medium beet (about 1 cup, peeled and roughly chopped), 1/4 cup finely chopped shallot, 2 tablespoons sugar, 1 bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until the beet is tender.
- **Cool the Brine:** Remove from heat and let the beet mixture cool completely, uncovered.
- **Pickle the Eggs:** Gently place 6 hard-boiled eggs (prepared ahead of time) in the cooled beet brine. Marinate in the refrigerator for at least 2 hours, gently stirring once or twice.
- **Grind Caraway Seeds:** Finely grind 1 teaspoon caraway seeds using a spice grinder or mortar and pestle.
- **Prepare the Deviled Egg Filling:** Remove the eggs from the beet brine and pat them dry. Cut the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped fresh parsley, and 1/2 of the ground caraway seeds.
- **Season and Fill:** Season the yolk mixture with salt and pepper to taste. Spoon the mixture back into the egg whites.
- **Garnish and Serve:** Sprinkle the remaining ground caraway seeds over the filled deviled eggs. Serve immediately or chill, loosely covered, for up to 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
14g
Carbs
1g
