Beet Pickled Deviled Eggs For 1000 Cooks For The Cure
You might have noticed there is a whole lot of pink floating around in the blogosphere lately. It’s not just for sprinkles and sparkles, it’s for a good cause! Cook for the Cure is a program for people who love to cook and entertain. It’s a way to help raise money for the ongoing fight against breast cancer. Want to join us? There are so many ways to help out. You can host a small fundraising party for 1,000 Cooks for the Cure between now and July 29 for your friends and family. Rather than bring a gift, food or wine, ask your guests to make a small donation for Susan G. Komen for the Cure. Every penny helps and does add up.
Need a little help with party planning? We have you covered. We have Invitation Templates , Donation forms for your guests, and a handy dandy Party guide. Now all that’s left to do is decide what you’re going to make! Think Pink! How about FRESH BEET PASTA, POMEGRANATE SORBET, or BEET PICKLED EGGS?
Any party host that raises $50 or more will receive a free plate designed by Jacques Pepin, and anyone who hosts a party and registers it on our website (register your party here) will automatically be entered to receive the ultimate “thank you” from Jacques Pepin himself! You can also participate in Pass the Plate. This is the part of the program that’s as simple as simple as making a meal and giving it to a friend or family member. Each time the plate is passed and registered, KitchenAid will make a $5 donation to Susan G. Komen for the Cure®.
Whichever you decide to do, THANK YOU!
Recipe adapted from Gruner Restaurant
What You Will Need:
- 12 hard boiled eggs - peeled
- 4 cups beet juice
- 1 cup red wine vinegar
- 1 cup sugar
- 2 bay leaves
- 2 cloves
- 12 rainbow peppercorns
- 12 egg yolks
- 1 tablespoon horseradish
- 2 teaspoons minced red onion
- 2 teaspoons minced parsley
- 3 tablespoons minced sweet gherkin pickles
- 1 teaspoon sugar
- 1/2 cup mayonnaise
What To Do:
- Place eggs into a large mason jar or distribute eggs between two jars. Set aside.
- Combine beet juice, vinegar, sugar, bay leaves, cloves and peppercorns. Bring to a boil. Carefully pour over eggs. Let jar cool completely and then refrigerate for 4 to 6 hours.
- Remove eggs from jar, discard liquid. Cut eggs in half vertically. Take out yolks and place them into a medium bowl.
- To yolks add: horseradish, shallots, parsley, sweet gerkins, sugar and mayonnaise. Season with salt/pepper. Mix to combine.
- Place egg mixture into a piping bag (or ziptop bag) and pipe into eggs.
- Garnish with freshly grated horseradish and chopped chives.