Spicy Beetroot Pickled Eggs with Kasundi Deviled Filling
6 hours 20 minutes
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About Spicy Beetroot Pickled Eggs with Kasundi Deviled Filling
These Spicy Beetroot Pickled Eggs with Kasundi Deviled Filling offer a vibrant twist on a classic British appetizer. The eggs are gently pickled in a sweet and tangy beetroot brine, infused with mustard powder for a subtle kick. Then, the creamy deviled egg filling is elevated with the bold flavors of Kasundi mustard, a bright yellow Indian condiment.This recipe is inspired by Pennsylvania's vibrant bar scene, where jars of pickled eggs are a beloved staple. I've adapted the traditional method by incorporating Kasundi for a unique depth of flavor, creating a beautiful and delicious dish perfect for parties or a special snack.Prepare to impress your guests with these colorful and flavorful eggs – a perfect blend of sweet, spicy, and creamy textures!
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Recipe Time & More
Prep6 hours
Cook20 minutes
Total6 hours 20 minutes
Ingredients
Instructions
Prepare the Hard-Boiled Eggs
- Hard-boil 6 large eggs until firm. Immediately plunge into ice water to stop the cooking process. Once cool, peel the eggs carefully.
Make the Beetroot Brine
- In a small saucepan, combine white vinegar, beetroot juice, sliced beetroot, sugar, mustard powder, and salt. Simmer gently over low heat until the sugar dissolves completely.
Pickle the Eggs
- Place the peeled hard-boiled eggs in a clean jar. Pour the warm beetroot brine over the eggs, ensuring they are fully submerged. Add extra beetroot slices on top. Cover and refrigerate for at least 6 hours, or preferably overnight.
Prepare the Deviled Egg Filling
- Remove the pickled eggs from the brine. Carefully cut the eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
Combine Filling Ingredients
- Add heavy cream, Kasundi mustard, chopped onion, and green chilies to the bowl with the egg yolks. Season with salt and freshly ground black pepper to taste. Mix thoroughly until a smooth and creamy consistency is achieved.
Fill and Serve
- Spoon or pipe the deviled egg filling back into the egg white halves. Garnish with additional beetroot slices, if desired. Serve immediately and enjoy!
Recipe Notes
Expert Tips
- For the best results, use high-quality Kasundi mustard for its distinctive flavor.
- If you don't have homemade beetroot juice, store-bought juice works well. Look for brands with minimal added ingredients.
- Adjust the amount of green chilies to control the level of spiciness in the deviled egg filling according to your preference.
- For an extra touch of elegance, pipe the deviled egg mixture into the egg whites using a pastry bag fitted with a star tip.
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Recipe Nutrition
Calories: 300kcalCarbohydrates: 29gProtein: 13gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 271mgSodium: 473mgPotassium: 787mgFiber: 8gSugar: 19gVitamin A: 752IUVitamin C: 18mgCalcium: 101mgIron: 3mg
Sai Priya
Articles: 34
5 Comments
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What a flavorful dish! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
This looks so tasty! Thank you.
The pink color is just perfect.
Absolutely scrumptious! Thanks for the recipe.