Beet-Pickled Deviled Eggs

Beet-Pickled Deviled Eggs
Photo by Roland Bello

Ingredients

  • 1 teaspoon caraway seeds
  • 1 tablespoon fresh flat-leaf parsley
  • 1/3 cup mayonnaise
  • an electric coffee/spice grinder
  • 1 Turkish
  • 3 cups water
  • 1 small shallot
  • + 5 more ingredients
    • 12 hard-boiled large eggs
    • 1 cup distilled white vinegar
    • 1 teaspoon sugar
    • 1 tablespoon grainy mustard
    • 1 small beet

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, a...

View full recipe at Epicurious

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