BEET-PICKLED EGGS
Serves: 12
For the pickled mustard seeds:
3/4 cup (180 mL) water
3/4 cup (180 mL) cider vinegar
4 1/2 tbsp (67.5 mL) sugar
1 1/2 tsp (7.5 mL) kosher salt
2 1/2 tbsp (37.5 mL) honey
1/2 cup (125 mL) yellow and/or brown mustard seeds, blanched (see note)
For the egg pickling liquid:
2 cups (500 mL) beet juice
2 cups (500 mL) cider vinegar
2 cups (500 mL) sugar
1 tbsp (15 mL) kosher salt
For the eggs:
12 hard-cooked eggs
1 tbsp (15 mL) mayonnaise
1 tbsp (15 mL) Dijon-style mustard
1 tbsp (15 mL) sweet paprika
1/4 tsp (1 mL) kosher salt
1/2 cup (125 mL) canola oil
1/4 cup (60 mL) water
For the pickled mustard seeds:
1. Combine water, vinegar, sugar, salt and honey in saucepan over medium heat, stirring until the sugar and salt have dissolved.
2. Add the blanched mustard seeds and cook for 10 minutes. Let cool completely before transferring to an airtight container; refrigerate until ready to use.
For the egg pickling liquid:
1. Combine the beet juice, vinegar, sugar and salt in a small saucepan over medium heat, stirring until the sugar and salt have dissolved.
For the eggs:
1. Cut the eggs in half lengthwise; reserve the yolks. Place the egg white halves (free of any yolk) in a stainless-steel bowl. Pour pickling liquid over them, making sure they are submerged. Cover and refrigerate overnight.
2. Combine egg yolks, mayo, mustard, paprika and salt in a food processor; purée until fairly smooth. With the motor running, add oil and water in a slow, steady stream to form a creamy, almost pourable filling. Transfer to a large zip-top bag; seal, pressing out as much air as possible, and refrigerate for at least 30 minutes (and up to 1 day).
3. Drain the pickled egg white halves, inverted on paper towels. Spoon a tablespoon of the filling into each pickled egg white half. Top each one with some of the pickled mustard seeds. Serve right away.
Note: To blanch the mustard seeds, place them in a small fine-mesh strainer. Bring a small pot of water to a boil. Dunk the strainer into the water 8 times, waiting at least 15 seconds before the next dunk. Drain completely.