Pickled Deviled Eggs
12 HARD-BOILED EGGS, peeled 1/4 cup mayonnaise 1/4 cup sour cream 1 Tbsp. Dijon mustard 1 Tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. finely chopped fresh dill OR chives MARINADE: 1 jar (16 oz.) beets 1 cup water 1 cup distilled white vinegar TOPPERS: Crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips, OPTIONAL
Yields: 20 appetizers
- Nutritional Information
Per Appetizer (without optional toppers)
Good Source: Choline
Total Fat: 4 g
Saturated fat: 1 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 1 g
Cholesterol: 114 mg
Sodium: 121 mg
Carbohydrates: 2 g
Dietary Fiber: 0 g
Protein: 4 g
Vitamin A: 187.9 IU
Vitamin D: 25 IU
Folate: 14.7 mcg
Calcium: 20.3 mg
Iron: 0.5 mg
Choline: 89.1 mg
CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely CHOP remaining 4 white halves.
MASH yolks with fork. ADD chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Refrigerate, covered.
DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. COMBINE beet juice, water and vinegar. ARRANGE egg whites cut side down in shallow container. POUR marinade over eggs. REFRIGERATE at least several hours or overnight, turning occasionally.
REMOVE pickled egg whites from marinade, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each pickled egg white half. Garnish with toppers, as desired.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Make these gorgeous purple deviled eggs ahead of time for easy holiday entertaining – perfect for Easter brunch! Mix and match your toppings! The possibilities are endless – shrimp, chives, smoked salmon, crabmeat, capers, diced red bell pepper, Italian parsley, cucumber, fresh dill, etc.
Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.