Beet-Pickled Deviled Eggs PT50M https://img1.cooker-king.com/201907/2019/1024/bd/f/353343/300x200x90.jpg FANTASTIC! Tasty and easy to make, these show-stoppers will impress everyone at your gathering. These vibrant, savory, and slightly spicy deviled eggs are perfect for parties but easy enough to make as a snack, too. If you try to make Beet-Pickled Deviled Eggs, you will feel awesome! They are so beautiful! 20 servings Ingredients: 2 hot chiles, thinly sliced 1/4 tsp. freshly ground black pepper 1 tsp. anchovy paste 1/4 cup finely chopped fresh herbs 1/2 cup mayonnaise 12 hard-boiled eggs, peeled 1 small red beet, peeled and halved 2 1/4 tsp. kosher salt 1 tbsp. granulated sugar 1 cup apple cider vinegar

    Beet-Pickled Deviled Eggs

    3.6

    ( By Tracy )

    FANTASTIC! Tasty and easy to make, these show-stoppers will impress everyone at your gathering. These vibrant, savory, and slightly spicy deviled eggs are perfect for parties but easy enough to make as a snack, too. If you try to make Beet-Pickled Deviled Eggs, you will feel awesome! They are so beautiful!
    01 Information
    • Grade easy
    • Serving 20 servings
    • Prep Time 40 Mins
    • Cook Time 10 Mins
    • Total Time 50 Mins
    02 Ingredients
      • 2 hot chiles, thinly sliced
      • 1/4 tsp. freshly ground black pepper
      • 1 tsp. anchovy paste
      • 1/4 cup finely chopped fresh herbs
      • 1/2 cup mayonnaise
      • 12 hard-boiled eggs, peeled
      • 1 small red beet, peeled and halved
      • 2 1/4 tsp. kosher salt
      • 1 tbsp. granulated sugar
      • 1 cup apple cider vinegar
    03 Method
    • Step 1
      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.
    • Step 2
      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.
    • Step 3
      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.
    • Step 4
      Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
    • Step 5
      Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes.
    • Step 6
      Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
    04 Author
    Tracy Tracy
    106 Recipes

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