Chef Dale Lamb of Dale Lamb Catering created this showstopping recipe for farm-fresh deviled eggs. If you're gluten-free, substitute Bragg Liquid Aminos for the Worcestershire sauce. Use our foolproof method to make hard-boiled eggs; chill before peeling and marinating.
You can also marinate the roasted beets in the same marinade; remove before marinating the eggs. The marinated beets and the deviled eggs look and taste wonderful when served together.
Recipe Ingredient Details:
2-3 pounds red beets, trimmed
1/2 cup red wine vinegar
3 tablespoons natural cane sugar
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 whole cloves
2 bay leaves
1/4 teaspoon coarse sea salt
24 hard-boiled eggs
1 pound low-fat or regular cream cheese, room temperature
1/4 cup reduced-fat mayonnaise
1 tablespoon prepared horseradish
1 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce (or liquid aminos)
Capers, fresh dill, or chopped chives, for garnish
First, toss cut or whole beets with olive oil, salt, and pepper. Place in a deep roasting pan with 1/2-1 inch of water to catch the beet juices. Roast at 375 degrees for 30-40 minutes or until very tender (large beets can take longer). Remove from oven, reserving accumulated juices.
To make the marinade, combine beet juices (as much as possible), vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaves, and salt; stir well to combine.
Peel hard-boiled eggs and place in marinade, preferably without touching. Refrigerate for 24 hours, rotating halfway through to ensure that all surfaces marinate.
Remove eggs from marinade and halve lengthwise. Scoop yolks into a bowl and whisk. Fold in cream cheese, mayo, mustard, horseradish, hot sauce, Worcestershire or liquid aminos, and salt and pepper to taste. Pipe into egg-white halves and garnish as desired.
Recipe Additional Notes:
Note: This recipe has not been tested in the Delicious Living kitchens.
Wed, 2012-10-31 15:01