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Beet Pickled Deviled Eggs w/Toasted Bread

Contributed By: julie, NY | See all of julie's recipes
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Rating: 1.5   Reviews: 3 See Reviews
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RECIPE INGREDIENTS
3 cups water
1 cup white wine vinegar
1 beet – peeled and sliced
1 shallot
2 star anise
4 whole cloves
4 cardamom pods
1 “ stick cinnamon
12 eggs, hardboiled & peeled
½ cup Daisy Sour Cream
1 tablespoon Dijon
4 tablespoon sweet pickle relish
2 tablespoons dill
1 round loaf sourdough bread
4 tablespoons butter
2 tablespoons dill
Beet Pickled Deviled Eggs w/Toasted Bread Recipe at Cooking.com
DIRECTIONS
In saucepan, add water, vinegar, beet, shallot, star anise, cloves, cardamom and cinnamon. Bring to boil, reduce to simmer and cook until sugar is dissolved. Let cool slightly. In container with lid, add beet liquid and eggs. Cover and refrigerate for at least two hours. (the longer they sit, the redder they get, so if you can soak longer – do it!)


For the egg salad- remove eggs from liquid. Chop and transfer to large bowl. Add sour cream, Dijon, pickle relish and dill. Mix well to combine and adjust seasoning with salt and pepper. Serve with toasted bread.


For the toasted bread – preheat oven to 350. Slice bread. Combine the butter and dill and spread onto each slice. Toast in oven and serve with the egg salad.


Date Added: 02/05/2011
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Bill, ID Reviewed: 01/29/2013
Proofread your recipes!
Good Grief - what sugar! Does no one read the recipes before they go out. I understand this is just the loss leader to get us to buy from you, but if this is how sloppy you are at this part - how sloppy are you with all the rest!! I have bought from you in the past, but now I'm really worried!
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