Beetroot Pickled Devilled Eggs
Serves 6
If you’re in need of an appetiser that offers some wow factor, try these pretty-in-pink devilled eggs. The vinegary snap of old-fashioned yellow ballpark mustard—whose vibrant yellow hue is actually due to the addition of the spice turmeric—is ideal for the filling of devilled eggs as well as for a range of dips. Don’t forget to enjoy the pickled beetroots as well.
2 medium beetroots, peeled and quartered
6 large free-range eggs
3/4 cup (180 ml) cider vinegar
3 tsp (15 ml) whole black peppercorns
1/3 cup (80 ml) reduced-fat sour cream
3 tsp (15 ml) chopped chives
3 tsp (15 ml) yellow mustard or creamy Dijon
1 tsp (5 ml) curry powder
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) black pepper
1/4 tsp (1 ml) sea salt
Pickled jalapeño, for garnish (optional)
Fill medium saucepan half full with water; add beetroots and bring to boil. Reduce heat and simmer until beetroots are softened, about 40 minutes.
Meanwhile, place eggs in separate saucepan and fill with enough cold water to cover them by at least 1 in (2.5 cm). Bring to a boil and cook for 1 minute. Remove pan from heat, cover and let sit for 15 minutes. Drain, crack the shells gently (this will help with peeling) and place eggs in bowl of cold water for a few minutes to cool, then peel shells.
In large wide-mouthed jar or other large glass container, combine the beetroots, 1 1/2 cups (350 ml) of red cooking water, peeled cooked eggs, vinegar and peppercorns. Let the mixture sit at least overnight. The longer the eggs soak the more they will pickle and deepen in colour.
Slice each egg in half. Scoop out yolks and place in medium bowl. Using back of fork, mash yolks. Add sour cream, chives, mustard, curry powder, paprika, pepper and salt; stir until smooth.
To fill eggs, either spoon yolk mixture into cavities or use piping bag for a fancier presentation. Serve with pickled beetroots and garnish with pickled jalapeño, additional chives and/or a sprinkle of paprika.
Refrigerate until ready to serve.
Each serving contains: 460 kilojoules; 8 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 130 mg sodium
source: "Cooking With Mustard", alive Australia #16, Winter 2013
Beetroot Pickled Devilled Eggs
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
