Chef Dale Lamb of Dale Lamb Catering created this showstopping recipe for farm-fresh deviled eggs. If you're gluten-free, substitute Bragg Liquid Aminos for the Worcestershire sauce. Use our foolproof method to make hard-boiled eggs; chill before peeling and marinating.
You can also marinate the roasted beets in the same marinade; remove before marinating the eggs. The marinated beets and the deviled eggs look and taste wonderful when served together.
Beet-Pickled Deviled Eggs
- 2-3 pounds red beets, trimmed
- 1/2 cup red wine vinegar
- 3 tablespoons natural cane sugar
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 2 whole cloves
- 2 bay leaves
- 1/4 teaspoon coarse sea salt
- 24 hard-boiled eggs
- 1 pound low-fat or regular cream cheese, room temperature
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon Worcestershire sauce or liquid aminos
- Capers, fresh dill, or chopped chives, for garnish
- First, toss cut or whole beets with olive oil, salt, and pepper. Place in a deep roasting pan with 1/2-1 inch of water to catch the beet juices. Roast at 375 degrees for 30-40 minutes or until very tender (large beets can take longer). Remove from oven, reserving accumulated juices.
- To make the marinade, combine beet juices (as much as possible), vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaves, and salt; stir well to combine.
- Peel hard-boiled eggs and place in marinade, preferably without touching. Refrigerate for 24 hours, rotating halfway through to ensure that all surfaces marinate.
- Remove eggs from marinade and halve lengthwise. Scoop yolks into a bowl and whisk. Fold in cream cheese, mayo, mustard, horseradish, hot sauce, Worcestershire or liquid aminos, and salt and pepper to taste. Pipe into egg-white halves and garnish as desired.
Note: This recipe has not been tested in the Delicious Living kitchens.