April 12, 2022

Beet Pickled Eggs wtih Tsar Nicoulai Reserve Caviar

INGREDIENTS

For Eggs:

6 hard boiled eggs (we used the 6 minute Natasha’s Kitchen method and Nellie’s Free Range eggs)

1 cup water

1/2 cup apple cider vinegar

1 tsp salt

1 medium red beet

For Filling:

2 tablespoons mayonnaise

1-2 tablespoons goat cheese, cold

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Dill springs and chopped fresh chives, for garnish

Tsar Nicoulai Reserve Caviar, for garnish

METHOD

Carefully peel the eggs (we found that shaking the egg in a cup with a bit of water helps the shell come off better), set aside

Remove the stem from beet, then peel and slice into quarter (wear food grade gloves while working with the beet to avoid staining your hands)

Add water, vinegar, salt, and sliced beet to a medium pot and bring to a boil.

Reduce heat to a vigorous simmer, cover, and allow to cook for 5 minutes.

Allow contents of pot to cool before pouring the liquid into a heat-safe medium bowl. Add peeled eggs.

Cover and refrigerate for one hour before slicing each egg in half lengthwise. Set whites aside and add yolks to a medium bowl for the filling*.

In the bowl with egg yolks, combine mayonnaise, goat cheese, Dijon**, salt, and pepper. Whip until creamy with an electric hand mixer or in a small food processor. Taste for seasoning and add additional goat cheese if desired.

Using a spoon or a piping bag, add mixture to halved hard-boiled eggs. Top with fresh chives and/or dill. Generously spoon Tsar Nicoulai Caviar on top.

*The darker pink eggs in the photo were left in the beet mixture longer.

**In our recipe video on Instagram, we added the Dijon after starting to mix. This worked fine as well.