Wednesday, May 25, 2016

Pretty Beet Pickled Deviled Eggs and #FoodwithFriends


Now really. If I were to look at the name of this post in years past, I'd be running clear out of dodge. Deviled Eggs just weren't my thang. No, that isn't really quite true. If I had to, I'd be happy to eat the yellow part and feed the white part to the dog, anxiously awaiting under the table. My mom used to make deviled eggs. At least I think she did, though I honestly don't remember. I do know I gave away at least three deviled egg platters that were collecting dust in her kitchen during the big move.

Deviled Eggs were called that because of the spiciness of the mustard. Now I don't think mustard is that spicy but apparently in the 19th century deviled was synonymous with spicy. As deviled eggs popularity grew it appears a name change took place and they were also called angel eggs or stuffed eggs or salad eggs, especially at church functions where God forbid, the devil's name should come up.

I made these pretty deviled beet pickled eggs for Passover. It is traditional to eat boiled eggs for the holiday and I thought I would jazz things up a bit with these. I also thought I would like them more than the simple hard boiled egg. I did; but I still like only the middle. There is something about the whites that still isn't my thang! Deviled eggs are so popular right now and given that Memorial Day is coming, I thought they would be a perfect way to start the picnic season.



I slightly adapted these from Leela Cyd's new book, "Food with Friends". There is one thing I can tell you for sure. I wish I was a friend of Leela's. Leela, a long time contributor to TheKitchn.com and various other publications, has authored a beautiful book. The photos are glorious and as one who admires beautiful, clean, well composed photos, the book is worth the price of admission. However the recipes are pretty good, too. The rose meringues I made at Passover, which were also pink and delicate and well received, were also taken from this book. Truthfully, I think Leela must see pink wherever she goes. The pages of the book practically blush with highlights and tips on decorating, and cooking, and being a luscious host.

Her recipes are creative with ideas gathered from around the world. They ooze freshness, variety, and simplicity. This is a vegetarian book,  however this isn't a book for just vegetarians. It is a book for those who celebrate food and friends and flavor. This isn't a large book, but its pages loom large with chapters on style, secret ingredients, breakfast, tea time, happy hour and even tiny takeaways. Leela has entertaining down to an art and being one who loves to entertain, it is always fun to find new ways to sparkle. With a book like this in hand, there is no reason to not wow your guests.


I have a long way to go before I've worked myself through this book. I'm sure I'll be driving myself crazy figuring out  how she takes spectacular photos.That being said  I'll certainly be enjoying myself every time I leaf through the pages.The hard part will be figuring out if I should make the Irish soda bread with rum plumped figs and candied walnuts, or the best black and white cookies, or the chili lime pineapple with coconut cream. But then again masala corn sounds pretty good for Memorial Day!

Check out "Food with Friends". Pick out some simple, fun, food. Get some Rose. Better yet make a Mango Rose Sorbet Sparkler. And then surround yourself with your besties. They may never want to leave.


Beet Pickled Deviled Eggs
Slightly Adapted from "Food with Friends" by Leela Cyd
Time to Make: About 30-45 minutes active, 24 hours to brine
Ingredients:
8 large hard boiled eggs (OK. I bought mine and they were medium sized eggs so this made a dozen.)
1/3 c packed light brown sugar
1/2 c white wine vinegar
1 t sea salt
1 t celery seed
1 t yellow mustard seeds
2 garlic cloves, halved lengthwise
4 small boiled and peeled beets or 1 15 oz can

Filling:
1 t dry mustard
3 T plain whole milk yogurt
1 T mayonnaise
1/2 t turmeric
1 T finely chopped chives or scallions
1 T fresh lemon juice
Salt and pepper

Garnish with capers, red onion and parsley.

Directions:
In a 32 oz jar or a large zip lock bag, mix together 1 c of water, brown sugar, vinegar, salt, celery seed, mustard seeds and garlic. Add the beets and 1/2 c of beet water and stir to combine. Put the peeled eggs in the beet brine and refrigerate for about 24 hours.

After the eggs have brined, it is time to make the filling. Cut the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the dry mustard, yogurt, mayonnaise, turmeric, chives or scallions and lemon juice. Mix with a fork, mashing everything together. Season with salt and pepper to taste.

Scoop a heaping teaspoon of filling into each hard boiled egg half. Garnish with some parsley, some some capers and red onion. Sprinkle with a touch of salt and pepper. Serve immediately. These are best at room temperature.

 “I received this book from the Blogging for Books program in exchange for this review.”

More to Try:
Egg Salad
Roasted Potato Salad with Garlic Aioli
My Mom's Secret ColeSlaw
Roasted Cauliflower Salad with Hummus and Tahini Dressing

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12 comments:

  1. My mom was the Deviled Egg Queen! And I make her recipe today with requests to bring them to pot lucks. I cringe to think about those deviled egg trays being given away. I bet you wish you would have saved a couple, everyone of them I've seen are very cool. The pink from the beets in this recipe makes those eggs a very pretty appetizer. I'll have to try that next time.

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  2. I have made beet pickled eggs..and deviled..so beautiful! My recipe is from Ricardo:)

    Your plate is so festive:) I checked this week will check again re your last post and the silverware?:)It's my mom's..ours now of course for over 40 years.

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  3. I love deviled eggs and always have. There was a small deli in Houston that used to sell theirs for .35 (I know, my age is showing) and I always got three, one to eat right away and 2 to nibble between bites of my pastrami. Mmmmmmmmmm. Now, I'm a purist and prefer mine white, but I must admit that they are very pretty.

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  4. These are pretty! I do like deviled eggs, whites and all. Don't make them that often -- maybe a couple of times a year, tops. They're good, though -- so I should do them more. Particularly this recipe -- love the beets. Haven't heard of the book, but it sounds good. Thanks for the intro!

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  5. Such a pretty dish! Love how beautiful these look for a party table. Wishing you a very safe holiday weekend.

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  6. Abbe this is fascinating! I have always wanted to try the beet died eggs - but this is so much better! Amazing - thank you so much - and have a wonderful holiday weekend.

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  7. OK. I must admit ... When a fellow member of The Tribe uses the word 'thang,' I get excited. I also must admit that my mother in-law taught me the art of pickling eggs some time ago (she and her husband owned a bar in the Bronx). This is outstanding and right up my alley. Shalom, sista!

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  8. Hi Abbe, love the color of those eggs, so pretty. Just had a happy beet salad last night at a restaurant, always so good. Take care, good review.

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  9. Gorgeous eggs, Abbe! I have deviled eggs on my to-do list for the weekend, and now I'm toying with pickling my whites!!!

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  10. Absolutely stunning, Abbe. I need to make this ASAP!

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  11. Yum! We love pickled eggs, but I've never thought about pickled deviled eggs. Sounds great! Both parts are my thang! :-) Thanks for sharing!

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