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RUBY RED (MUSTARD, DILL, CARAWAY, AND BEET) PICKLED EGGS WITH HORSERADISH CREAM

I realize that some of you may be wondering why I didn’t just make deviled eggs, since these are only one step from the well-loved appetizer. First, I am a fan of the lazy deviled eggs, but also I liked the look of the red, yellow, and white together and wanted to maintain it. If you want to devil them, by all means, simply blend the horseradish cream with the yolks and pipe them back into the whites. There are no wrong answers when it comes to these eggs.

With that in mind, feel free to play with the ingredients used in pickling. Add more mustard if you want a bit more of that tang; more dill if you like it a bit more herbal; more sugar if you would prefer less vinegar flavor; and so on and so forth. I encourage you to play with your food. Promise I won’t tell your mother.

MAKES: 6 EGGS

PREP TIME: 10 MINUTES

TOTAL TIME: 12 HOURS 10 MINUTES

INGREDIENTS:

  • 2 cups apple cider vinegar

  • 1/2 cup granulated sugar

  • 1 tablespoon caraway seed

  • 1/2 tablespoon ground mustard

  • 1 teaspoon yellow mustard seed

  • 6 whole black peppercorn

  • 1 bay leaf

  • 1/2 cup beets, boiled and peeled, and cut into halves

  • 1/2 white onion, sliced thin (mandoline thin)

  • 4 sprigs fresh dill, plus leaves for garnish

  • 6 large hard-boiled eggs, peeled

  • 1/2 cup sour cream

  • 1 tablespoon freshly grated horseradish

  • 1/4 teaspoon salt

DIRECTIONS:

  1. In a small saucepan, bring vinegar, sugar, caraway seed, mustard, peppercorn, and bay leaf to a low boil over medium-high heat. Swirl until the sugar dissolves and remove from heat. Taste. Add more sugar, if needed to cut the bite of the vinegar.

  2. In a jar, layer eggs, beets, onion, and dill. Carefully pour the vinegar mixture over the eggs and let sit for 24 hours. The flavor will get more intense the longer you let it sit.

  3. Mix together sour cream, horseradish, and salt in a small bowl.

  4. Once the eggs are pickled, slice them in half (I like to cut them horizontally so they stand up nicely) and place them on a platter. Spoon a dollop of horseradish cream over the yolk and top with dill.

  5. Serve with a few pickled onions on the side.

*Photos taken by Heidi Murphy/White Loft Studio.

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© 2012 by Kate H. Knapp. All rights reserved