Summary
| Yield | |
|---|---|
| Source | Chef Robb Garceau |
| Prep Time | 20 minutes |
Description
One of our favorite All-American recipes, we've updated the classic deviled egg with the earthy tang of pickled beets.
Ingredients
- 2 T dijon mustard
- 3 T creme frache
- 3 t sherry or apple cider vinegar
- 2 t gray sea salt
- 1⁄4 c good quality extra virgin olive oil
- 2 t freshly cracked black pepper
- 1⁄4 c katchkie farm pickled beets
- chopped scallions or chives for garnish
- 12 farm fresh eggs (like knolls kress farm)
Instructions
In a medium sauce pan bring three quarts of water to a boil. Gently place the twelve eggs in the water and consistently boil for exactly 11 minutes. Remove eggs and place in a large bowl filled with half ice and half water. Let stand 15 minutes.
Peel eggs by tapping on the side of the bowl. Let egg shells fall inside the bowl, you can also hold eggs inside the water to help wash off the small remaining pieces of shell. Remove eggs and dry. Using a sharp knife, cut each egg in half lengthwise and then cut off the tip on both ends of the egg. Gently remove the yolks and place in a mixing bowl. Mash yolks with a firm whis for three minutes.
Add all remaining ingredients except oil to the yolks and whisk for three minutes. Whisk in the oil until smooth, taste for seasoning and spoon into a piping bag.
Plage egg whites on a half sheetpan or cookie sheet cut side up and fill with yolk mixture. Chill for one hour. Thinly slice the beets and place one piece on top of each egg half. Garnish with scallion or chive and serve. Other garnish options include barbecue seasoning, hot sauce or crispy bacon.