Four Ways with Deviled Eggs
- 2 cups water
- 1 cup distilled vinegar
- 3 small beets, washed and sliced
- 1 shallot, roughly chopped
- 2 teaspoons sugar
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 6 hard boiled eggs, peeled
- 6 hard boiled eggs
- 3-4 Tablespoons sour cream
- Tabasco
- salt and pepper
- 6 hard boiled eggs
- 2-3 Tablespoons mayonnaise
- 1 ½ teaspoons dijon
- 2 Tablespoons finely chopped celery
- 2 teaspoons capers
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Beets, small (3)
- Celery (2 Tablespoons)
- Shallot (1)
- Condiments
- Capers (2 teaspoons)
- Dijon (1 1/2 teaspoons)
- Distilled vinegar (1 cup)
- Mayonnaise (2 Tablespoons)
- Tabasco (1)
- Cooking & Baking
- Fennel seeds (1 teaspoon)
- Salt (1 teaspoon)
- Salt and pepper (1)
- Sugar (2 teaspoons)
- Drinks
- Water (2 cups)
- Dairy
- Sour cream (3 Tablespoons)
- Refrigerated
- Egg, hard (18)
Preparation
Read recipe preparation on notwithoutsalt.com
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Recipe Stats
Published March 26, 2012 (11 months ago).
74 people saved this recipe.
