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RECIPE: Valentine Deviled Eggs

Beet-ing heart deviled eggs for Valentine’s
Day. Photo courtesy Andrews McNeel
Publishing.

 

A delightful cookbook was published today for lovers of deviled eggs, D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic. The 50 recipes from chef Kathy Casey prove the case that deviled eggs are not just for summer picnics; they demand their place at the table year-round.

We’ll publish a review of the book at another time, but we wanted to rush this special recipe for Valentine Deviled Eggs for your consideration.

Have you ever thought of mixing beets and eggs? It’s a delicious combination.

“I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill,” says Chef Casey. “Pickled beet juice turns the whites deep pink and makes these eggs ideal for serving up on Valentine’s Day.”

Whether it’s for a party or a romantic tête-a-tête, whip up a batch of these “Beet-ing Heart” eggs.

The recipe makes 24 deviled egg halves. Check out the information at the end of the article for why it’s O.K. to enjoy your fare share (two halves a day).

 

RECIPE: BEET-ING HEART VALENTINE DEVILED EGGS

Ingredients

  • 1 can or jar (15 ounces) sliced pickled beets (our favorite is Aunt Nellie’s)
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 dozen hard-cooked eggs (recipe)
  •  
    Filling

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons stone-ground mustard (you can substitute Dijon mustard)
  • 2 tablespoons minced red onion
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh-cracked black pepper
  •  
    Topping

  • 1/4 cup reserved small-diced pickled beets, drained well
  • 2 tablespoons thinly sliced green onion
  •  
    Preparation

     

    1. PICKLE THE EGGS. Drain the beet liquid into a deep medium container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for about 4 hours, refrigerated. Stir often to color evenly. OPTION: For a polka dot effect, firmly pack the eggs into a narrow container so that they are all touching, and do not stir them. The eggs will be lighter pink or white where they touch, lending a perky polka dot pattern.

    2. DRAIN the eggs well, pat dry on paper towels, and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.

    3. FINISH THE EGGS. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar and salt; mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Add salt and black pepper to taste.

     

    It’s fine for most people to have one egg a day. Photo courtesy American Egg Board.

     

    4. SPOON the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.

    5. TOP each egg half with 1/2 teaspoon of pickled beets and a sprinkle of green onion.
     
    WHAT ABOUT THE CHOLESTEROL IN EGGS?

    As reported last week in The New York Times, a recent review off cholesterol studies suggests that for most people, eating one egg a day is not bad for the heart.

    A review of eight prospective studies covering 263,938 subjects found no evidence that eating an egg a day increased the risk of heart disease or stroke, according to Dr. Frank B. Hu, a professor of nutrition and epidemiology at Harvard University and co-author of the study. The results were the same for men and women and in all age ranges.

    That means you can enjoy two halves of these delicious deviled eggs. Here’s more on the study.

      




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