DEVILED PICKLED EGGS
These are very very good.
Provided by Kathy Van Pelt
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time P3DT25m
Yield 12
Number Of Ingredients 11
Steps:
- Measure 1 cup beet juice from reserved juice.
- Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
- Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
- Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g
BEET-PICKLED EGGS
Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
Provided by By Paula Jones
Categories Appetizer
Time 5h15m
Yield 4
Number Of Ingredients 5
Steps:
- In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
- Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
- Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
- Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
Nutrition Facts : ServingSize 1 Serving
BEET-PICKLED DEVILED EGGS
Provided by Ian Knauer
Categories Egg Mustard Thanksgiving Quick & Easy Dinner Mayonnaise Beet Caraway Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (hors d'oeuvre) servings
Number Of Ingredients 12
Steps:
- 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.
- Finely grind caraway seeds in grinder.
- Remove eggs from beet mixture and pat dry (discard beet mixture). 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. Sprinkle with remaining caraway.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
SIMPLE PICKLED EGGS & BEETS
This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks.
Provided by Manda
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
- Let cool In large container, combine beets, eggs, and onions.
- Pour vinegar mixture over all and mix to combine.
- Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
BEET-PICKLED DEVILED EGGS
Provided by Ian Knauer
Categories Egg Christmas Easter Thanksgiving Kid-Friendly Small Plates
Yield Makes 24
Number Of Ingredients 10
Steps:
- In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. 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). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
- Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
- Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
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