Beet Pickled Devilish Eggs Recipe
Ingredients
2 serrano peppers, divided
3 cups water
1 cup white vinegar
1 ½ cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
2 tbsp. whole black peppercorns
1 tablespoonkosher salt
12 large hard-boiled eggs, peeled2
tbsp.mayonnaise
1 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
1 tbsp. Sriracha sauce
Cilantro and pepper flakes
Instructions
Cut 1 of the serrano peppers in halves, retaining the seeds.
Place the pepper in a large saucepan with water, vinegar, sugar, beets, garlic, peppercorns, and salt. Bring to a boil over high heat, reduce the heat to low. Simmer until the beets are tender, about 20 minutes.
Remove from heat and cool.
Add the eggs to the beet liquid and refrigerate for at least 6 hours.Remove the eggs from the liquid, cut into halves lengthwise and remove the yolks. Add the mayonnaise, olive oil, mustard, and Sriracha to the yolks.Mix and mash to combine thoroughly. Fill the whites with the yolk mixture.Slice the remaining serrano pepper into rounds.Top with pepper flakes and cilantro
Devilish Deviled Eggs - Eat More Work Less
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Deviled eggs are a simple and easy recipe to make. Making appearances on kitchen tables across the world this is a classic take on
the recipe. Small and subtle flavors without a ton of spice. These eggs get the name from the term 'deviled' referring to the yolks being mixed with mustard and pepper. Tasty, fast and a wonderful palette cleanse with any appetizer or party dishes.
How to Make Devilish Deviled Eggs | Halloween Recipe
Hosting Halloween this year but wanting to serve something other than chocolate and sweets? How about these delicious Devilish Deviled Eggs that not only look great, but taste amazing too! Simple to make and really effective, we're sure that these tasty treats will fly off of plates this Halloween
Find the full recipe on the ProCook blog here:
Devilishly Good Deviled Eggs
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These eggs, inspired by the ones served at The Spotted Pig in New York, are punchy and light, just like a bar snack should be. The video shows a half batch of the recipe.
Note: For the best results, use really really good olive oil. I like overstuffing the eggs, which leaves you with a few extra whites. Just eat'em (or feed them to the dog). Older eggs (a couple weeks old) will peel more easily than very fresh eggs.
INGREDIENTS
1 dozen large eggs, not too fresh
2 tablespoons mayonnaise, preferably home made
1 tablespoon dijon mustard
Up to 1 tablespoon white wine vinegar
1/2 teaspoon Frank's Red Hot sauce
1/4 cup extra virgin olive oil (see note)
Kosher salt
Freshly ground black pepper
3 tablespoons thinly sliced chives
Crushed red pepper or hot paprika
Crunchy sea salt (like Maldon)
DIRECTIONS
1. Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
2. Place all of the yolks in the bowl of a food processor. Select 16 of the best looking egg white halves and set aside. Reserve the remaining 8 for another use. Add mayonnaise, mustard, half of vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
3. mWith machine running, slowly drizzle in 2 tablespoons of olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before filling and serving.
4. Cut off corner of zipperlock bag and pipe filling mixture into egg whites, overstuffing each hole. Drizzle with remaining olive oil, sprinkle with black pepper, chives, crushed red pepper, and sea salt. Serve immediately.
The Best Deviled Eggs | 3 Ways to Make Deviled Eggs
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Devilish Eggs Recipe | Food Over 50
Just like the proverbial apple, an egg a day can also keep the doctor away. But all of the fat and most of the calories are in the yolk! Instead, we're stuffing protein-perfect egg whites with delicious, low fat alternatives like curried squash, spicy guacamole and Asian-flavored smoked salmon to create Devilish eggs, rather than the deviled version full of yolks and mayonnaise. They're nutritious, flavorful and decorative just in case you need to cater a 50+ party with extra healthy hors d'oeuvres!
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