Beet-Pickled Deviled Eggs with Chèvre
These stunning snacks are pickled in beet juice for a little pucker and a brilliant hue; chèvre turns up the tang for an addicting twist on the picnic staple.
- 6 eggs
- Juice from 1 can of beets, plus 3 canned beet slices
- 1 cup apple cider vinegar
- 1 shallot, sliced
- ⅓ cup granulated sugar
- 4 ounces chèvre
- 1 tablespoon mayonnaise
- 1 teaspoon grainy Dijon mustard
- Sea salt, to taste
- Ground black pepper, to taste
- 12 whole pecans, toasted
- Place eggs in a medium saucepan and add cold water, covering eggs by 1 inch. Set pot over high heat, uncovered, and bring to a full boil. Immediately turn off heat, cover pot, and let sit for 5 minutes.
- Drain eggs, transfer to a bowl filled with ice and water, and let sit for at least 1 minute. Meanwhile, in the same pot used for eggs, combine beet juice, vinegar, shallot, and sugar, and bring to a boil. Cook until sugar has dissolved, about 5 minutes; remove from heat, and let cool.
- Peel eggs and place in a quart-size glass jar. Pour beet juice mixture over eggs, and add beet slices. Close jar, and refrigerate for 24 hours.
- Remove eggs from brine, and slice lengthwise. Scoop out yolks, and add them, along with chèvre, mayonnaise, and mustard, to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined and fluffy, 1 to 2 minutes. Add salt and pepper to taste, and mix again until combined.
- Fill a piping or plastic bag with yolk mixture (if using a plastic bag, snip off a corner once filled, and use as you would a piping bag). Pipe yolk mixture into pickled egg whites. Top each filled egg with a pecan, and serve.
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