Beet-Pickled Deviled Eggs Recipe | Epicurious.com

Ingredients

  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon grainy mustard
  • 1/3 cup mayonnaise
  • 1 teaspoon caraway seeds,
  • 12 hard-boiled large eggs, peeled
  • 1 Turkish or ½ California bay leaf
  • 1 teaspoon sugar
  • + 4 more ingredients
    • 1 small shallot, sliced
    • 1 small beet, peeled and sliced
    • 1 cup distilled white vinegar
    • 3 cups water

Preparation 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 ...

View full recipe at SpringPad

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