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Beet-Pickled Deviled Eggs with Chèvre

Beet-Pickled Deviled Eggs with Chèvre

Leigh Belanger and Rebecca Haley-Park
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.