Beet-Pickled Deviled Eggs
  • 2-3pounds red beets, trimmed
  • 1/2cup red wine vinegar
  • 3tablespoons natural cane sugar
  • 1tablespoon coriander seeds
  • 1tablespoon yellow mustard seeds
  • 2 whole cloves
  • 2 bay leaves
  • 1/4teaspoon coarse sea salt
  • 24 hard-boiled eggs
  • 1pound low-fat or regular cream cheese, room temperature
  • 1/4cup reduced-fat mayonnaise
  • 1tablespoon prepared horseradish
  • 1teaspoon hot saucesuch as Tabasco
  • 1teaspoon Worcestershire sauceor liquid aminos
  • Capers, fresh dill, or chopped chives, for garnish
  1. 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.
  2. 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.
  3. Peel hard-boiled eggs and place in marinade, preferably without touching. Refrigerate for 24 hours, rotating halfway through to ensure that all surfaces marinate.
  4. 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.
Recipe Notes

Note: This recipe has not been tested in the Delicious Living kitchens.