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beet pickled deviled eggs


this is from epicurious. i'm putting it here for safe-keeping.


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  1. Equipment: an electric coffee / spice grinder or a mortar and pestle
  2. Bring water
  3. Vinegar
  4. Beet
  5. Shallot
  6. Sugar
  7. Bay leaf
  8. And 1 / 2 teaspoon salt to a boil in a 2-quart saucepan
  9. Then simmer
  10. Covered
  11. Until beet is tender
  12. About 20 minutes
  13. Cool completely
  14. Uncovered
  15. Put beet mixture in a container with eggs and marinate
  16. Chilled
  17. Gently stirring once or twice
  18. At least 2 hours
  19. Finely grind caraway seeds in grinder
  20. Remove eggs from beet mixture and pat dry
  21. Cut in half lengthwise and remove yolks
  22. Mash yolks with mayonnaise
  23. Mustard
  24. Parsley
  25. And half of caraway
  26. Season with salt and pepper
  27. Then divide among egg whites
  28. Sprinkle with remaining caraway
  29. Cooks
  30. Eggs can be filled 2 hours ahead and chilled
  31. Loosely covered

Step 12

Total Time in Minute 205

Ingredients Count 11

cooking beet pickled deviled eggs

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Distilled white vinegar




Bay leaf


Caraway seed


Grainy mustard

Flat leaf parsley

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