Wednesday, October 28, 2020

Beet-Pickled Curried Deviled Eggs


For the pickled beets:
1 cup water
1/2 cup vinegar
2 beets, peeled and sliced
1 shallot, chopped
1 tsp sugar
1/2 tsp whole black peppercorns, lightly crushed
1/4 tsp fennel seeds, lightly crushed
1/4 tsp mustard seeds, lightly crushed
1 tsp sea salt

For the curried deviled eggs:
  • 6 boiled eggs
  • 3 Tbs mayonnaise
  • 1 1/2 Tbs Greek yogurt
  • 1 1/2 tsp curry powder
  • 3/4 tsp brown mustard
  • 1 garlic clove, pressed
  • salt and pepper to taste
  • chopped fresh dill
  • chopped pickled beets to garnish (optional)

To make the pickled beets:
  1. Peel the beets, slice in half, and then slice each half into thin pieces.

  2. In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.

  3. Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes.  Let cool, and store in the fridge indefinitely. 

To make the deviled eggs:
  1. Halve each egg, and remove the egg yolks to a bowl.

  2. Place the egg halves in a jar, and pour the pickling beet juice over them.  Let sit for 10-20 minutes. 

  3. Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard.  Taste and adjust the salt and pepper if needed.  Optionally, add some chopped fresh dill, and/or chives.  

  4. Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain.  Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.