Beet-Pickled Devilled Eggs with IP8 Adapted From The Kitchen.com Ingredients 6 large eggs 1 16-ounce can or jar pickled beets 1 cup apple cider vinegar ⅓ cup brown sugar 1 tablespoon peppercorns (I used fiery pink peppercorns) 1 teaspoon salt 1 teaspoon Dijon mustard 1 tablespoon mayonnaise ½ teaspoon curry powder 1 tablespoon IP8 Beer Vinegar 2 tablespoons olive oil Salt and pepper to taste Fresh rosemary for garnish Directions Hard boil your eggs and remove the shells. (For perfect hard-boiled eggs, I use this method.) Set the eggs aside. To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavour, so I let mine sit about 16 hours. When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, IP8 vinegar, and olive oil. Mix and mash until smooth. Add a little bit of water to the mixture if it's too stiff. Salt and pepper to taste.

Beet-Pickled Devilled Eggs with IP8 Adapted From The Kitchen · 2016. 9. 15. · 1 tablespoon mayonnaise ½ teaspoon curry powder 1 tablespoon IP8 Beer Vinegar 2 tablespoons olive

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Page 1: Beet-Pickled Devilled Eggs with IP8 Adapted From The Kitchen · 2016. 9. 15. · 1 tablespoon mayonnaise ½ teaspoon curry powder 1 tablespoon IP8 Beer Vinegar 2 tablespoons olive

Beet-Pickled Devilled Eggs with IP8Adapted From The Kitchen.com

Ingredients6 large eggs1 16-ounce can or jar pickled beets1 cup apple cider vinegar⅓ cup brown sugar1 tablespoon peppercorns (I used fiery pink peppercorns)1 teaspoon salt1 teaspoon Dijon mustard1 tablespoon mayonnaise½ teaspoon curry powder1 tablespoon IP8 Beer Vinegar2 tablespoons olive oilSalt and pepper to tasteFresh rosemary for garnish

DirectionsHard boil your eggs and remove the shells. (For perfect hard-boiled eggs, I use this method.) Set the eggs aside.To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavour, so I let mine sit about 16 hours.When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, IP8 vinegar, and olive oil. Mix and mash until smooth. Add a little bit of water to the mixture if it's too stiff. Salt and pepper to taste.

http://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-cooking-lessons-from-the-kitchn-202415

Page 2: Beet-Pickled Devilled Eggs with IP8 Adapted From The Kitchen · 2016. 9. 15. · 1 tablespoon mayonnaise ½ teaspoon curry powder 1 tablespoon IP8 Beer Vinegar 2 tablespoons olive

Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper.