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Pickled Beet and Green Goddess Deviled Eggs
Serves 6
Soaking hard-boiled eggs in beet-infused brine imparts sweet, tangy flavors and stunning pink hues. The filling of these deviled eggs is full of green goddess-inspired flavors from tarragon, parsley, dill and chives. These eggs are the perfect side dish for any gathering. Don’t get rid of the pickling liquid after the beets have been eaten—make another batch!
Pickled Beets
1 pound red beets, peeled and cut into slices
1½ cups white distilled vinegar
2½ cups water
¼ cup sugar
2 tablespoons kosher salt
1 tablespoon yellow mustard seeds
1 tablespoon dill seeds
4 sprigs of fresh dill
Handful of chopped fresh chives
Eggs and Filling
6 large eggs, refrigerated
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 anchovy filet
1 small garlic clove, minced
1 tablespoon lemon juice
¾ cup minced fresh herbs (tarragon, parsley, dill and chives), plus more for garnish
Pinch of salt and black pepper, to taste
Combine the sliced beets, vinegar, water, sugar, salt, mustard seeds and dill seeds in a medium nonreactive pot and bring to a boil. Reduce the heat and simmer with the lid cracked for 20 to 25 minutes or until the beets are fork tender. Remove the pot from the heat and remove the lid. Add the sprigs of dill and chopped chives to the pot. Let the mixture cool for 30 to 60 minutes.
Meanwhile, fill a medium saucepan halfway with water and bring to a boil. Gently lower the eggs into the boiling water. Once the water has returned to a gentle boil, cook for 10 minutes.
Transfer the finished eggs to a bowl of iced water. Once the eggs are cool enough to handle, peel them and place in a 64-ounce glass jar or divide them between 2 quart-size jars. Pour the beets and the pickling liquid over the eggs, making sure the eggs are completely submerged. Cover the jar/jars and place in the refrigerator for at least 2 hours (the longer the eggs are in the pickling liquid, the stronger the pickle flavor will be).
When time to serve, remove the eggs from the jar and slice them in half. Scoop out the yolks from each half and place them in a medium bowl. Add the remaining ingredients to the egg yolks and mash together well. Divide the filling among the halved eggs and sprinkle with a few more minced herbs. Serve the eggs alongside the pickled beet slices.
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