Try A Little Finger Food
Horseradish Deviled Eggs with Pickled Beets
Do you like deviled eggs? Most people like deviled eggs, as far as I know. Have you ever wondered where the name Deviled Eggs came from or where they originated? Well, check out Wikipedia's take on Deviled Eggs.L-)Can you believe there was such a thing as deviled eggs in ancient Rome?
It had been a long time since I made deviled eggs and I wanted to try something just a bit different. With a little searching, I cobbled together the following recipe. It incorporates a little prepared horseradish sauce, pickled beets and chives with the more usual egg yolk, mayonnaise and mustard ingredients. The horseradish sauce provides that little kick!
1. Prepare eggs to hard boiled. The method I prefer is: a. Place eggs in sauce pan with water to cover. b. Bring sauce pan to fast boil. c. Reduce to simmer or below, cover & cook for 15-20 minutes. d. Drain water from eggs, place in bowl of cold water with some ice cubes & let rest for several minutes. e. To remove egg shells, gently tap/crack egg on counter & gently roll egg in palms to loosen cracked shell, carefully peeling away the shell.
3. Slice cooked/shelled eggs in half lengthwise. Spoon yolks into a bowl & mash well with a fork.
It had been a long time since I made deviled eggs and I wanted to try something just a bit different. With a little searching, I cobbled together the following recipe. It incorporates a little prepared horseradish sauce, pickled beets and chives with the more usual egg yolk, mayonnaise and mustard ingredients. The horseradish sauce provides that little kick!
Let's Try It!
Ingredients: (makes 12 deviled eggs)
- 6 extra large eggs
- 1 small jar or can pickled beets (you will use about 4 tbsp. chopped)
- 3 tbsp. lite/low fat mayonnaise (or to taste)*
- 1 tbsp Dijon type mustard (or to taste)*
- 2 tsp. prepared horseradish (or to taste)*
- salt (to taste)
- 2 tbsp. chopped chives (or to taste)
*note: You can taste & adjust when preparing. Some folks like their deviled eggs a little more creamy or a little less spicy.
Preparation:
1. Prepare eggs to hard boiled. The method I prefer is: a. Place eggs in sauce pan with water to cover. b. Bring sauce pan to fast boil. c. Reduce to simmer or below, cover & cook for 15-20 minutes. d. Drain water from eggs, place in bowl of cold water with some ice cubes & let rest for several minutes. e. To remove egg shells, gently tap/crack egg on counter & gently roll egg in palms to loosen cracked shell, carefully peeling away the shell.
2. While eggs are cooking, chop up about 4 tbsp. pickled beets & about 2 tbsp. chives.
3. Slice cooked/shelled eggs in half lengthwise. Spoon yolks into a bowl & mash well with a fork.
4. Add 1 tbsp. beet pickling juice, mayonnaise, mustard, horseradish, salt & combine well.
5. Spoon mixture into each egg white half.
6. Garnish each egg with chopped pickled beets & chives.
As you can see in the photo, I served these with some sweet gherkins and little peanut butter stuffed celery. Great finger food! Or meal in itself... can you eat just one?;)
Enjoy! WildWSS outta here!
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