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Pickled Deviled Eggs

Picture
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.


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