Deviled Eggs with Quick-Pickled Carrots
Ingredients
Pickled Carrots:
- 1/2 pound carrots, sliced thinly or julienned on a mandoline
- 1/2 cup white wine vinegar or champagne vinegar
- ¼ cup water
- 1/4 cup honey
- 1 teaspoon pickling spices
- 1/2 teaspoon fine sea salt
Deviled Eggs:
- 6 large eggs
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
Instructions
To pickle the carrots:
- Pack the carrots into a pint jar, pushing them down so there’s ½ inch of headspace. If you have one, place a jam funnel in the jar. Heat the vinegar, water, honey, spices and salt in a small saucepan over medium heat until it comes up to a simmer and the honey is dissolved, about 4–5 minutes. Pour the pickling mixture into the jar. (If you don’t have a funnel, make sure to do this over the sink to avoid a mess.) Screw on the lid and let cool for an hour, then refrigerate for at least 24 hours before using. Carrots will keep in their brine, refrigerated, for up to 1 month.
To make the deviled eggs:
- Hard boil the eggs. I like to steam my eggs in an Instant Pot, for 5 minutes on high pressure with a natural pressure release, or boil them in a pot of boiling water on the stove for 12 minutes. Cool the eggs in an ice bath, then peel off their shells, cut the eggs in half and pop the yolks out into a bowl. Mash up the yolks with a fork (or push them through a wire mesh sieve if you want a very fine texture), then stir in the mayonnaise, mustard and paprika. Spoon or pipe the mixture into the egg whites. Top each deviled egg with a couple pieces of pickled carrot and serve right away.
Notes
Tableware and bakeware provided courtesy of Le Crueset ®
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