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
Directions
Matthew Kadey, MSc, RD
Matthew Kadey 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).
READ THIS NEXT
SEE MORE »
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Grilled New Potatoes and Lentils with Creamy Lemon Dressing
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.