This recipe was terrifying. I'll admit it.
It creates PINK EGGS? The eggs are PICKLED? And then I fill them with stuff? I've never made deviled eggs before, first off. And while I've seen jars of pickled eggs here in Pennsylvania, like the recipe's description said, I never wondered what they tasted like. But the picture on the Gourmet website just looked so cool! And I happened to have a couple of leftover beets. Sooo.....
I made it! I started it all yesterday. I boiled the eggs and put them in a jar with the beet mixture yesterday, then I put it into the refrigerator. Today I cut them open and was excited to see that the neon pink eggs looked just like in the magazine! I LOVE WHEN THAT HAPPENS! I filled them up with the filling, and voila! We all tried them. My parents and I really liked them though! I didn't think they tasted vinegary. I liked the caraway seed in the filling. I doubt I would ever make this again except maybe if I had a party where things needed to be pink, or maybe for an Easter brunch or something? But I'm proud of myself for trying something scary and new!
Beet-Pickled Deviled Eggs
Gourmet, November 2009 (Aw their last issue!)
A big jar of beet-pickled hard-boiled eggs anchors many a neighborhood bar in Pennsylvania, but you can take the idea a step further, melding a colorful finger food with another classic snack. Caraway seeds add an aromatic note to the eggs? deviled filling.
3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toastedcooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Equipment: an electric coffee/spice grinder or a mortar and pestle
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, at least 2 hours.
Finely grind caraway seeds in grinder.
Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
Cooks’ notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
•Eggs can be filled 2 hours ahead and chilled, loosely covered.
Yield: 8 servings