Recipe: Beet-Pickled Deviled Eggs — Appetizer Recipes from The Kitchn

Is there a more beloved party food than a platter of freshly deviled eggs? The humble and classy appetizer gets sassed up when plunged into a jar of beets, vinegar, brown sugar and pink pepper corns. This unique twist will turn heads and delight tummies!

As a kid, I feared the hard boiled egg — the rubbery, lifeless white and mealy, too–rich yolk turned me off. I eschewed the ubiquitous plate of party deviled eggs in search of finer snack foods, namely cheese doodles if super lucky, but I'd settle for crackers of any sort. Then I'd sit on the couch and eat my way through a small stack, systematically whittling down my cracker by nibbling its circumference, enjoying the salty crumbles over a 15-minute period, washing down my forbidden processed glory with a glass of lemonade.

About twenty five years later, I dared try a deviled egg — what a delight I'd been missing! Gone was the chalky, fatty taste and hello to a piquant blend of mustard, onions and pickle. It was party time with me and the eggs and it was on!

These beet–soaked darlings are the only improvement or variation I'd recommend over a classic, paprika-dusted standard. Normally, deviled eggs aren't going to win any beauty contests, but with the beet brine bath, they take on a striking pink cloak as well as an earthy sour tang. The addition of peppercorns and brown sugar imbues another level of pickled spice. The filling punctuates the tang with the subtle curry spice and freshness of aromatic rosemary.

These eggs are not for the timid, but they are so lively and packed with flavor! Perfect on their own or smashed onto a piece of hearty toast, they make an excellent breakfast or anytime snack. That's to say you have leftovers, which you won't. So make an extra batch for yourself.

Makes 12

6 large eggs
1 16-ounce can or jar pickled beets
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns (I used fiery pink peppercorns)
1 teaspoon salt
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon curry powder
1 tablespoon vinegar
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary for garnish

Hard boil your eggs and remove the shells. (For perfect hard boiled eggs, I use this method.) Set the eggs aside.

To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours.

When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix and mash until smooth. Add a little bit of water to the mixture if it's too stiff. Salt and pepper to taste.

Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper.

This recipe was originally published July 2011.

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(Image credits: Leela Cyd)

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How To Make Deviled Eggs — Cooking Lessons from The Kitchn

Deviled eggs are pure genius. They take hard-cooked eggs — already one of the world's most perfect foods — and elevate them into an elegant bite that's worthy of any appetizer plate. From summer picnics to Easter brunch, afternoon snack time to Sunday supper, deviled eggs are more than up for the occasion.

Deviled eggs are also one of the easiest appetizers we know how to make. Today, we'll show you the easiest, most basic method for these addictive treats, with plenty of ideas for making them your own.

Part of the eternal appeal of deviled eggs is their sheer simplicity. You don't need much to make a good deviled egg. Here we use just a generous spoonful of mayo and a dollop of mustard mixed into the yolks — that's all you really need! Mayo takes the already creamy yolk and makes it even creamier and more decadent while the tangy yellow mustard tames the richness.

It all starts with hard-boiled eggs. Our favorite method is to cover the eggs with water, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes. This makes whites that are firm but still tender and yolks that are set but still creamy. If you need a refresher on this method, read more about it here:

The only other tricky moment with deviled eggs is actually filling them. You can certainly use a spoon, but it's worth considering using a bag to pipe the filling. It's a lot neater and easier than it might seem. You don't even need a real piping bag — just scoop the filling into a plastic bag, squeeze the filling into a corner, and snip off the corner. Party-worthy deviled eggs, zero fuss.

Keep your deviled eggs simple or gussy them up with herbs and spices — just about any way you make deviled eggs, they're sure to be delicious. Do you have a favorite way to make deviled eggs?

1. Hard-boil the eggs. Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. → For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.

Makes 12 deviled eggs

What You Need

Ingredients
6 large eggs
2 to 2 1/2 tablespoons mayonnaise
2 teaspoons yellow mustard
Salt and pepper
Paprika, for garnishing
Minced parsley or other fresh herbs, for garnishing

Equipment
Saucepan with lid
Bowl with ice water
Sharp knife
Mixing bowl
Dinner fork
Spatula
Sealable plastic bag (like Ziploc) or piping bag with a round tip

Instructions

1. Hard-boil the eggs: Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. → For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
2. Peel the eggs: Tap the eggs gently agains the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs.
3. Slice the eggs in half: Slice the eggs down their length, from tip to bottom.
4. Remove the yolks: Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a mixing bowl. Arrange the empty whites on a platter, cut-side up.
5. Mash the yolks with a fork: Mash the yolks with a fork until they are completely crumbled.
6. Mix in the mayonnaise and mustard: Measure 2 tablespoons of mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time.
7. Season with salt and pepper: Season to taste with salt and plenty of pepper.
8. Transfer the filling to a plastic bag or piping bag: Use a spatula to scoop all the filling into a plastic bag or piping bag. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
9. Pipe the filling into the egg whites: Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon.
10. Sprinkle with paprika and fresh herbs to serve: Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving.

Recipe Notes

• Make-Ahead Eggs: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container. Wait to sprinkle with paprika and parsley until just before serving.
• Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
• Make It Yours! Mix any of the following into your filling before piping: crumbled bacon, crumbled blue cheese, chopped nuts, minced fresh herbs (especially dill!), canned salmon or trout, spices (like curry powder, chili powder, or Chinese 5-spice), capers.

This post was originally published April 2014.

(Image credits: Leela Cyd)

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Blackberry Whiskey Sour

Whiskey and blackberries go hand in hand. It might not be an obvious pairing, but it IS amazing. So let's mix up a drink and celebrate Spring in style!

I love the traditional food and drink recipes that go along with any season, but I also like trying out new ingredients and switching things around a little bit (don't we all?).

It's just turned to Spring, though I think someone needs to remind Mother Nature. It was -15 this morning at 6 am. Do I still live in New Jersey?? I mean, seriously, those are like Alaska temperatures. My deck boards keep popping all night long from the cold, my kids keep having delayed openings… not from snow, but because it's too COLD for them to go to school. It's insane.

Anyway, when I was looking around for in-season fruit or berries, and the one that stood out was blackberries. They look perfect no matter what season you're in. The strawberries and raspberries at my local store had definitely seen better days.

So blackberries it was.

My wife and I love making whiskey sours. All fresh ingredients though, no sour mix. To kick up the flavors in this blackberry whiskey sour, I ran out and got myself some blackberry brandy. The best part was that the blackberry brandy is super sweet, so there wasn't any need to add a simple syrup mixture to this drink. Just a squeeze of fresh lemon juice and it's ready.

If you really want to make this drink full of blackberry flavor, you can muddle a few fresh blackberries in the bottom of the glass before adding your ice. Then top it with the whiskey and bourbon and fresh lemon juice.

Stir and drink!

Maybe this blackberry whiskey sour will become a new Spring tradition for you!

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Blackberry Whiskey Sour Recipe

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Ingredients

• 2 fluid ounces whiskey, like bushmills
• 1 ounce blackberry brandy
• 1 ounce fresh lemon juice
• granulated sugar, for rimming the glass
• blackberries
• lemon wedges

Directions

1. Wet the rim of a low ball glass with a wedge of lemon, then dip it all around in a dish of sugar.
2. Muddle a few blackberries (optional step) in the bottom of the glass, then fill with ice.
3. Add in the bourbon, blackberry brandy, fresh lemon juice and stir.
4. Garnish with fresh blackberries and a lemon twist.

Recommended Equipment

Wusthof Santoku Knife - 5 inch

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Recipe: Donal Skehan's Irish Creamed Kale — Side Dish Recipes from The Kitchn

If the thought of kale scares you, then let this be the dish that changes your mind! Think creamy, buttery goodness mixed with delicious soft greens. Like spinach, kale is packed with nutrients, but doesn't wilt down quite as much as spinach when cooked, so it is a great alternative.

Testing Notes

This is a nice change from creamed spinach! If your bunches of kale are on the small side, get two bunches and add a little extra cream.

- Christine, April 2015

Serves 6 to 8

1 bunch kale, tough stalks removed, and shredded
2 tablespoons butter
4 spring onions, finely shredded
1/3 cup cream
Sea salt and freshly ground black pepper

Blanch the kale in a pan of boiling water until just tender but still with a little bite. Drain quickly and refresh under cold running water to prevent it cooking further. Melt the butter in a frying pan and sauté the spring onions for 20 seconds, then tip in the kale, and season with pepper. Sauté for a couple of minutes until heated through. Stir in the cream and allow to bubble down and reduce, season to taste, and serve.

Recipe reprinted with permission from Donal's website.

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methi pulao recipe, how to make methi pulao recipe

methi pulao recipe with step by step photos – healthy pulao made with fenugreek leaves and mix vegetables.

this methi pulao is a one pot nutritious meal with the goodness of fenugreek leaves and mix vegetables. i have added carrot and peas to make the methi flavors mild and to balance the slight bitterness of methi.

you can use other vegetables like potatoes, cauliflower, capsicum or veggies of your choice. you can also replace fenugreek leaves with other greens like spinach or amaranth leaves.

the pulao can also be made without vegetables. you can also add paneer or tofu to the pulao.

serve methi pulao with curd or onion tomato raita or boondi raita.

lets start step by step methi pulao recipe:

1. rinse 1 cup basmati rice (200 grams) in water first very well. then soak the rice in enough water for 30 minutes.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking, rinse and chop the methi leaves and other veggies. crush ½ inch ginger, 3 to 4 garlic + 2 to 3 green chilies in a mortar-pestle. you can also grind them in a small chutney grinder. a tip to reduce the bitterness of fenugreek leaves is to sprinkle some salt on them and allow to stand for about 15 to 20 minutes. then squeeze the methi leaves and keep aside.

4. heat 2 to 3 tbsp oil in a pressure cooker and saute the following spices till fragrant – ½ tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves and 1 or 2 single strand of mace (optional).

5. then add ½ cup thinly sliced onions.

6. stir often and saute the onions till they start turning golden.

7. then add the crushed ginger+garlic+green chilli paste. stir and saute till the raw aroma of ginger and garlic goes away.

8. now add the finely chopped methi leaves. about 2 cups of methi leaves which have been chopped.

9. stir and saute for 3 to 4 minutes on a low to medium flame.

10. then add ¾ cup chopped mix vegetables and stir well. you can add veggies of your choice.

11. add ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp coriander powder. stir very well again.

12. add the soaked basmati rice.

13. stir and saute for a minute.

14. pour 2 cups water. you can also prepare the pulao in a pan or pot. just add 2 to 2.5 cups of water if making in a pan.

15. season with salt. stir again.

16. pressure cook on medium to high flame for 2 to 3 whistles. when the pressure settles down on its own, remove the lid. gently fluff the pulao.

serve methi pulao hot with plain curd or raita. i served with aloo raita.

if you are looking for more pulao recipes then do check tawa pulao, paneer pulao, kathal pulao, matar pulao, veg pulao and kashmiri pulao recipe.

methi pulao recipe below:

methi pulao recipe

methi pulao - nutritious pulao made with fenugreek leaves and mix vegetables.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: indian

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup basmati rice, 200 grams
• 2 cups methi leaves/fenugreek leaves, 80 grams, finely chopped
• ¾ cup chopped mix vegetables
• 1 medium to large onion, sliced or ½ cup thinly sliced onions
• ½ inch ginger/adrak + 3 to 4 garlic/lahsun + 2 to 3 green chilies, crushed to a paste in mortar-pestle
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• ½ tsp coriander powder/dhania powder
• 2 cups water
• 2 to 3 tbsp oil
• salt as required

whole spices:

• ½ tsp cumin seeds/jeera
• 1 black cardamom/badi elachi
• 2 green cardamoms/chotti elachi
• 1 inch cinnamon/dal chini
• 3 to 4 cloves/lavang
• 1 or 2 single strand of mace/javitri (optional)

INSTRUCTIONS

1. rinse 1 cup basmati rice (200 grams) in water first very well. then soak the rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.
2. when the rice is soaking, rinse and chop the methi leaves and other veggies. crush (1/2 inch ginger, 3 to 4 garlic + 2 to 3 green chilies) in a mortar-pestle. you can also grind them in a small chutney grinder.
3. heat 2 to 3 tbsp oil in a pressure cooker and saute the following spices till fragrant - ½ tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves and 1 or 2 single strand of mace (optional).
4. then add ½ cup thinly sliced onions. stir often and saute the onions till they start turning golden.
5. then add the crushed ginger+garlic+green chilli paste. stir and saute till the raw aroma of ginger and garlic goes away.
6. now add the finely chopped methi leaves. about 2 cups of methi leaves which have been finely chopped. stir and saute for 3 to 4 minutes on a low to medium flame.
7. then add ¾ cup chopped mix vegetables and stir well. you can add veggies of your choice.
8. add ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp coriander powder. stir very well again.
9. add the soaked basmati rice. stir and saute for a minute.
10. pour 2 cups water. season with salt. stir again.
11. pressure cook the pulao on medium to high flame for 2 to 3 whistles. when the pressure settles down on its own, remove the lid. gently fluff the pulao.
12. serve methi pulao hot with plain curd or raita. i served with aloo raita.

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