Well you know what time it is! Tis the season for our 33rd annual production of A Christmas Carol! We have been hearing lots of carols these last couple of weeks. It is already feeling a little like the holidays around here! Speaking of holidays another one is coming quickly! Thanksgiving is just around the corner, so in leu of the holidays fast approach here is a recipes that hopefully we can all try this year!
Beet-Pickled Deviled Eggs
Yield – Makes 24 Active Time – 40 min. Total Time – 50 min, plus pickling time
- 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
- 1 small red beet, peeled and halved
- 12 hard-boiled eggs, peeled
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
- 1 teaspoon anchovy paste
- 1/4 teaspoon freshly ground black pepper
- 2 hot chiles, thinly sliced
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.
Stay tuned for another holiday recipe!
Casey S. Hibbert©