Chef's Corner: Deviled eggs with a twist - WQOW TV: Eau Claire, WI NEWS18 News, Weather, and Sports

Chef's Corner: Deviled eggs with a twist

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Are you looking for a great party recipe?  Try out Chef Dan Fox's deviled eggs!  The man at the helm of Heritage Tavern says they're easy to make and even better to eat.

Heritage Tavern Deviled Eggs:
Pickled Red Beet Recipe:

½ Gallon                     Red Wine Vinegar
2 C                               Sugar
½ C                             Salt
1 small                        Cinnamon Stick
2 T                              Mustard Seed
1 T                              Black Pepper
2 small                        Bay Leaf
6 whole                      Garlic Cloves
½ G                             Water
10 medium                 Red Beets (poached until easily pierced with a knife and peeled)

Poach beets in salted water until they are completely cooked through.   Once beets are cooked through, let cool completely until you can handle them with your hands.   Peel beets with a towel and reserve. 

Combine all ingredients for the pickle and bring to a boil.  Once pickle liquid boils, taste and season to your liking.  Add cooked beets and hard boiled eggs to the pickling liquid and weigh down so beets stay completely submerged.  Reserve up to 1 month refrigerated.

Pickled Beet Deviled Egg: 

10                                Egg Yolks (from beet pickled eggs)
¼ C                             Mayonnaise
1 T                              Dijon Mustard
pinch                           Salt
pinch                           Sugar

Procedure:  Fold all ingredients together and season to taste.

Garnish:  Smoked Roe, diced pickled beet, parsley

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