Health & Fitness
Meatless Monday: Deviled Farm Fresh Eggs with Beet Relish
There's no comparison to the amazing eggs you can get at the Greenmarket. The bright, nutrient packed yolks are the spotlight in this Meatless Monday deviled egg recipe.
It's true, the fresher the egg, the harder to peel. A solution that works for stubborn shells: Using a thumbtack, poke a small hole in the larger end of egg before boiling. Add 1 t. of vinegar to boiling water. Submerge boiled eggs in cold water before peeling. - Kelly Faust, Carroll Gardens Greenmarket
Prep time: 25 minutes
Serves: 8
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Ingredients for Eggs
- 8 large eggs
- 1/3 cup light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Coarse salt and ground pepper
Ingredients for Beet Relish
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- 1 medium beet, grated on large holes of box grater
- 1/4 c. white wine vinegar
- 1/8 c. water
- 1/2 T. kosher salt
- 1 T. local, raw honey
Prep for Eggs
-
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil and cook for 9 minutes.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard and vinegar.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites and top with Beet Relish
Prep for Beet Relish
- Combine vinegar, water, salt and honey in a small saucepan. Bring to a boil and remove from heat.
- Pour hot liquid over grated beets. Let stand until cooled to room temperature.
- Can be stored in fridge for up to 2 weeks.
