Beet Deviled Eggs with Goat Cheese and Tarragon
Hardboiled eggs pickled in a beet brine until bright pink, then filled with a goat cheese and tarragon mixture.
🍽️ Makes 12
Ingredients
| 1 dozen | hardboiled eggs, peeled |
| 3 cups | water (beet brine) |
| 1 cup | apple cider vinegar |
| 1 | medium beet, peeled and quartered |
| 1 teaspoon | salt |
| 1 tablespoon | whole peppercorns |
| 1/3 cup | brown sugar |
| 1 dozen | egg yolks from hardboiled eggs |
| 6 ounces | goat cheese |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 2 teaspoons | champagne vinegar |
| 1 tablespoon | fresh chopped tarragon, plus some for garnish |
| 1 tablespoon | warm water |
Instructions
Beet Brine:
- Bring all brine ingredients (water, apple cider vinegar, beet, salt, peppercorns, brown sugar) to a boil in a medium sauce pan. Cover and simmer for about 20 minutes, just until the beet is softened. Let liquid cool.
- In a large jar combine the eggs and the beet brine (including the beets). Let soak for several hours. I let mine soak overnight.
- Once your eggs have soaked they will be a lovely, bright beet color. Remove from liquid and dry off. Slice them in half and remove the yolk. Save the yolk for the filling.
Filling: 4. In an electric mixer beat egg yolks and goat cheese. Add salt, pepper, tarragon, and vinegar. Once mixture is smooth add one tablespoon warm water to make the mixture more pliable. 5. I used a pastry bag with a star tip for the next step, but you can use a ziplock bag with the tip cut off or a spoon. 6. Fill your empty beet-pickled eggs with filling. Top each one with one tarragon leaf.