Thought I’d try a new twist on deviled eggs. I have to say these were delicious. The beets complimented the mix perfectly. Feel free to experiment with your own version or give mine a try.
Deviled Eggs with Pickled Beets
- 4 hard-boiled eggs
- 2 Tbs finely diced picked beets
- 2 Tbs mayonnaise
- 1 Tbs pickle relish
- 1 tsp mustard
- salt and pepper to taste
Begin by cooking eggs. Place eggs in pan of cool water to cover. Over medium high heat bring to simmer. Reduce heat to low and simmer for about 15 minutes. Drain eggs and cover with ice water until chilled. Drain and refrigerate until ready to use. Peel eggs; place yolks in bowl and mash together with remaining ingredients. Add salt and pepper to taste. Fill egg whites with mixture and top with some additional finely diced eggs if desired.
Enjoy ~ Kimberly
This is one of my favorite salad dressings. I sometimes just use balsamic vinegar or I make an awesome creamy strawberry dressing when the berries are ripe. Today though I left Charles to fend for himself so making use of the romaine lettuce and the one egg I’d left him he went about making a salad.
Caesar Salad Dressing
- 1 egg
- 5 anchovy fillets
- 1 Tbs lime juice
- 1 Tbs rice wine vinegar
- dash Worcestershire sauce
- 1/3 cup extra virgin olive oil
- 1/2 cup parmesan
- salt and pepper
Start by coddling one egg. In small sauce pan bring 1 quart water to boil over medium high heat (you will need enough water to cover the egg you’ll be adding next). Once gently boiling add egg and cook for one minute. Remove egg from pan and dip in bowl of cool water for an additional minute.
Meanwhile begin assembling dressing. Mince anchovies. In medium bowl combine anchovies, lime juice, vinegar, and Worcestershire. Add coddled egg to anchovy mixture whisking until smooth. Slowly drizzle in olive oil while continuing to whisk. Add parmesan cheese and season with salt and pepper to taste. Serve tossed with romaine lettuce, additional parmesan, some hardboiled eggs and homemade croutons if desired.
Enjoy ~ Kimberly