4.0
(11)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
Step 2
Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.
Your folders
southernliving.com
Your folders
downshiftology.com
5.0
(10)
25 minutes
Your folders
feelgoodfoodie.net
5.0
(162)
5 minutes
Your folders
spendwithpennies.com
5.0
(22)
Your folders
southernliving.com
Your folders
tasteofhome.com
3.5
(4)
Your folders
foodandwine.com
5.0
(1)
Your folders
southernliving.com
5.0
(1)
Your folders
simplyrecipes.com
4.7
(230)
30 minutes
Your folders
foodnetwork.com
4.0
(107)
12 minutes
Your folders
preppykitchen.com
5.0
(2)
10 minutes
Your folders
mccormick.com
Your folders
smittenkitchen.com
Your folders
thejewishkitchen.com
15 minutes
Your folders
foodnetwork.com
4.8
(83)
25 minutes
Your folders
themodernproper.com
5.0
(1)
10 minutes
Your folders
foodandwine.com
Your folders
amyinthekitchen.com
5.0
(3)
14 minutes
Your folders
100daysofrealfood.com
4.5
(15)