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.
Ingredients
- 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
Instructions
- 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.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
