The first, Pickled Beet Deviled Eggs, we've made with the leftover juice from both the spicy mushrooms and the spicy bread and butter pickles offered by HPFC producer Busy D's. Not only were the eggs delicious, we were so happy to have a good use for that amazing pickling brine! We also add lots of herbs to the yolks and often a little bit of feta. Mmmmmm.
Do view the blog post from May 20th of this year for more information on eggs and handy tricks to successfully boil fresh eggs!
PICKLED BEET DEVILED EGGS
Yield: Makes 24
Total Time: 50 minutes, plus pickling time
- 1 cup apple cider vinegar, plus 3 tablespoons, divided
- 1 tablespoon granulated sugar, plus a pinch, divided
- 2 1/4 teaspoons kosher salt, plus a pinch, divided
- 1 small red beet, peeled and shredded
- 12 hard-boiled eggs, peeled
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
- 1 teaspoon anchovy paste (optional)
- 1/4 teaspoon freshly ground black pepper
- 2 hot chiles, thinly sliced
- In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
- Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
- Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
This herbed tomato salad can also be made with feta or goat cheese. There are really so many variations, just add what you have on hand and enjoy!
MARINATED HERBED TOMATO SALAD
Ciliegine mozzarella is fresh mozzarella that comes in the shape of small, cherry-sized balls. Save this salad for when you have really ripe, juicy tomatoes.
6 ripe tomatoes cut into wedges
3 bell peppers, slivered (combination of green, red and yellow)
1 Vidalia onion, slivered
1 cup pitted black olives, drained
1 pound fresh mozzarella ciliegine
1/3 cup extra-virgin olive oil or vegetable oil
¼ cup red wine vinegar
¼ cup chopped fresh parsley or cilantro
¼ cup chopped green onions
1 teaspoon salt