Pickled Deviled Eggs
Reprinted with permission from The Blue Bloods Cookbook (St. Martin’s Press, 2015).
Yield: 4 to 6 servings
Pickling Mixture (recipe included)
6 hard-boiled large eggs, peeled
1/4 cup real mayonnaise
1 teaspoon champagne vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon smoked paprika
1 teaspoon finely chopped fresh chives
First make Pickling Mixture.
To make pickled eggs, in a large container, fully submerge peeled hard-boiled eggs in cooled pickling mixture. Refrigerate for 2 hours.
Remove eggs and discard pickling liquid. Pat eggs dry with paper towels. Slice them in half lengthwise and carefully transfer yolks to a small bowl. Mash yolks with a fork. Add mayonnaise, champagne vinegar, mustard, salt and pepper and stir with a fork until smooth. Taste and add additional salt and pepper as needed.
Scoop the yolk mixture into the egg halves with a spoon. Sprinkle the eggs with the paprika and chives. Serve chilled.
Pickling Mixture
1 cup distilled white vinegar
1 small red beet, peeled and sliced
1 tablespoon minced yellow onion
1 teaspoon sugar
1 bay leaf
1/2 teaspoon kosher salt
For the Pickling Mixture
In a large pot over high heat, combine all ingredients with 3 cups water and bring to a boil. Reduce to a simmer and cook until beet is tender, about 20 minutes. Set pickling mixture aside to cool.
Yield: 4 to 6 servings
Pickling Mixture (recipe included)
6 hard-boiled large eggs, peeled
1/4 cup real mayonnaise
1 teaspoon champagne vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon smoked paprika
1 teaspoon finely chopped fresh chives
First make Pickling Mixture.
To make pickled eggs, in a large container, fully submerge peeled hard-boiled eggs in cooled pickling mixture. Refrigerate for 2 hours.
Remove eggs and discard pickling liquid. Pat eggs dry with paper towels. Slice them in half lengthwise and carefully transfer yolks to a small bowl. Mash yolks with a fork. Add mayonnaise, champagne vinegar, mustard, salt and pepper and stir with a fork until smooth. Taste and add additional salt and pepper as needed.
Scoop the yolk mixture into the egg halves with a spoon. Sprinkle the eggs with the paprika and chives. Serve chilled.
Pickling Mixture
1 cup distilled white vinegar
1 small red beet, peeled and sliced
1 tablespoon minced yellow onion
1 teaspoon sugar
1 bay leaf
1/2 teaspoon kosher salt
For the Pickling Mixture
In a large pot over high heat, combine all ingredients with 3 cups water and bring to a boil. Reduce to a simmer and cook until beet is tender, about 20 minutes. Set pickling mixture aside to cool.