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Beet-pickled Deviled Eggs

July 18, 2011

One of the most memorable and impressive appetizers I’ve had at a restaurant or otherwise were the beet-pickled hard boiled eggs at Grüner in Portland.  They were so creative and had such a beautiful visual representation.  When I get some baby beets in my CSA box last week, along with some farm fresh eggs and shallots, I set out to recreate the tasty little pinkies.  It was way easier than I thought too, and so fun!  And they definitely impressed Allison and Kelly who came over for dinner that night.  The yolks can be deviled in so many different ways so I went to go ol’ Tastespotting for some ideas.  I mixed a couple different recipes and came up with this one:

Beet-Pickled Deviled Eggs with Crispy Shallots
Yields 16 halves

Ingredients:
8 large farm fresh eggs
3-4 baby beets or 1 medium beet, sliced thin
3 cups water
1 cup distilled white vinegar
4 small shallots, sliced
1 tsp sugar
1 bay leaf
1 tbsp butter
1/2 cup hummus
Squeeze of fresh lemon juice
2 tsp dijon mustard
2 tbsp diced green onion
Dash of Cayenne
Dash of Paprika
salt and pepper to taste

Method:
Hard boil them eggs.  I prefer starting the eggs in cold water, bringing them to a boil and keeping them at a boil for 7-8 minutes, then running them under cold water.  Once cooled, peel and set aside.  Be careful when peeling because you want them to look goooooood on the plate.

In a medium saucepan, bring water, vinegar, beets, shallots, sugar, and bay leaf to a simmer and cover until beets are tender, 10-15 minutes.  Cool completely uncovered, then transfer to jar, add unpeeled eggs, and put in fridge to marinade overnight (or at least 2 hours).  I let mine marinate for almost 24 hours.

When ready to serve, remove eggs from pickling mixture, slice in half and carefully removed yolks and place in a medium mixing bowl.  Stir together with hummus, lemon juice, mustard, green onion, cayenne, salt and pepper.  Use a small spoon or piping bag to fill eggs.

For the shallots, heat butter over medium-low heat and add shallots and a little salt.  Cook down until caramelized, then keep going until they get crispy.  These are the yummiest little nuggets ever!

Place shallots on top of filled eggs, and sprinkle with paprika.  We drank these with an ’09 Rosé of Pinot Noir from Lachini Vineyards in Oregon, but a Gruner Veltliner would be awesome too.

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