Appetizers and Snacks, Recipe
Comments 7

Beet Deviled Eggs with Goat Cheese and Tarragon

soaking eggs

After all the holiday feasts, candy gorging, and egg hunting I have acquired quite a collection of beautiful, brightly colored hard boiled eggs. I did not want to waste them and I wasn’t really feeling egg salad, so I sought out some suggestions. Diana gave me the idea to make beet-pickled eggs.

I did some research and found many recipes. After some tweaking and combining of some different ideas this is the recipe I decided on for my own beet-pickled eggs.

Goat cheese pairs well with both eggs and beets so a creamy goat cheese filling seemed like a no-brainer. I added some champagne vinegar and fresh tarragon from my garden to cut the richness of the combined cheese and yolks.

I’m quite pleased with the end results. Plus, I love the color the eggs turned after soaking in the beet juice brine!

Beet Deviled Eggs

Beet Deviled Eggs with Goat Cheese and Tarragon

1 dozen hardboiled eggs, peeled

Beet Brine:

3 cups water
1 cup apple cider vinegar
1 medium beet, peeled and quartered
1 teaspoon salt
1 tablespoon whole peppercorns
1/3 cup brown sugar

Bring all ingredients to a boil in a medium sauce pan.  Cover and simmer for about 20 minutes. Just until the beet is softened.
Let liquid cool.
In a large jar combine the eggs and the beet brine (including the beets)
Let soak for several hours. I let mine soak overnight.
Once your eggs have soaked they will be a lovely, bright beet color. Remove from liquid and dry off. Slice them in half and remove the yolk. Save the yolk for the filling.

Filling:

Dozen egg yolks from hardboiled eggs
6 ounces goat cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons champagne vinegar
1 tablespoon fresh chopped tarragon, plus some for garnish
1 tablespoon warm water

In an electric mixer beat egg yolks and goat cheese. Add salt, pepper, tarragon, and vinegar. Once mixture is smooth add one tablespoon warm water to make the mixture more pliable.
I used a pastry bag with a star tip for the next step, but you can use a ziplock bag with the tip cut off or a spoon.
Fill your empty beet-pickled eggs with filling. Top each one with one tarragon leaf.

Egg Detail

A friend of ours has a brother who is a chef in Seattle. He was featured on the morning news there. Here is the video. He had a great recipe for using up some Easter leftovers.

http://www.king5.com/videos/entertainment/television/programs/new-day-northwest/2015/04/01/easter-leftover-ideas-from-skillet-diner/70786460/

Do any of you have any great ideas for hard-boiled egg or Easter brunch leftovers?

Advertisements

7 Comments

  1. Mikki says

    These are GORGEOUS! i can’t wait to make them for my boyfriend, he loves pickled eggs and deviled eggs so these are perfect!

    Like

  2. Pingback: Wedding Appetizers: Eggs Recipes | FoodInspirasi

  3. Pingback: Deviled Egg Side Dish Recipes - The Mom Chronicles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s