Chef Steven’s Beet Pickled Deviled Eggs
Download Recipe: Chef Steven’s Beet Pickled Deviled Eggs
Serves: 24 Active Time: 40 minutes Total Time: 50 minutes, plus pickling time
Ingredients: For the vinegar solution: • 1 cup apple cider vinegar, plus 3 tablespoons, divided • 1 tablespoon granulated sugar, plus a pinch, divided • 2 1/4 teaspoons kosher salt, plus a pinch, divided • 3 cups water • 1/2 teaspoon of caraway seeds, toasted • 1 tablespoon of dried dill • 1 large red beet, peeled and halved For the eggs: • 12 hard-boiled eggs, peeled • 3/4 cup fat free greek yogurt • 4 tablespoons dijon mustard
Garnish: • 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish (Chef’s choice!) • 1/2 teaspoon of caraway seeds, toasted • 1/4 teaspoon freshly ground black pepper
Instructions: Step 1: In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, 1/2 teaspoon of caraway seeds toasted (to toast seed place in small sauté pan and heat until fragrant about two minutes, shake pan occasionally), 1 tablespoon of dried dill and 3 cups water.
Step 2: Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet).
Step 3: Add eggs (shells removed), stir, and refrigerate at least 8 hours stirring occasionally.
Step 4: Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl.
Step 5: Press egg yolks through a fine mesh sieve into a bowl.
Step 6: Add 3/4 cup fat free greek yogurt, 4 tablespoons dijon mustard and season with 1/4 teaspoon each salt and pepper, mix together then spoon or pipe the filling into the egg whites.
Step 7: Sprinkle with additional herbs, and remaining toasted caraway seeds if desired.
Happy Cooking and Enjoy!