Beet-Pickled Deviled Eggs with Chèvre | culture: the word on cheese
These stunning snacks are pickled in beet juice for a little pucker and a brilliant hue; chèvre turns up the tang for an addicting twist on the picnic staple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.
Ingredients
- 6 eggs
- Juice from 1 can of beets (plus 3 canned beet slices)
- 1 cup apple cider vinegar
- 1 shallot (sliced)
- ⅓ cup granulated sugar
- 4 ounces chèvre
- 1 tablespoon mayonnaise
- 1 teaspoon grainy Dijon mustard
- Sea salt (to taste)
- Ground black pepper (to taste)
- 12 whole pecans (toasted)
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