An easy egg recipe that truly deserves an award!

These Beet Eggs with Mustard Caviar will seriously leave you a little mesmerized.

Sides

BEET EGGS WITH MUSTARD CAVIAR

image
Eggs that deserve an award

These Beet Eggs with Mustard Caviar will leave you a little mesmerized.

It’s a shame we posted only 3 pictures. The combinations are just stunning! Pink pickled eggs with fancy mustard caviar that gives them amazing texture as they pop in your mouth. O yeah, we really are foodies!

You be the judge, they are pretty easy and fun to make, delicious and easy on the eye. They are perfect for any kind of party too because you can make them in advance. 

And when you feel too lazy to make dinner, these baby’s can be paired with basically everything you already have at hand.

 

  • BEET EGGS WITH MUSTARD CAVIAR
  • BEET EGGS WITH MUSTARD CAVIAR

WHAT

(6 servings)

6 eggs

1 jar of pickled beets 

1 cup cider vinegar 

1/3 cup coconut sugar (or honey)

1 teaspoon kosher salt

1/4 cup mustard seeds 

6 tablespoons white wine vinegar (or rice wine vinegar)

2 tablespoons honey

3/4 teaspoon salt

optional: one medium onion, to pickle with eggs

optional: plain yogurt or mayo, for serving

optional: chives to garnish



HOW

BEET EGGS
  1. Hard boil your eggs and peel. (tip: salting your boiling water and peeling the eggs underwater helps the shells come off easier)

  2. Strain beets overtop a bowl, let liquid drain and keep beets aside to eat later. 

  3. Mix beet liquid with cider vinegar, coconut sugar and 1 teaspoon salt until dissolved. Pour into large bowl and completely submerge eggs. If not adding onion, skip step 4.

  4. Boil a kettle of water. Slice onion into 1/4 inch thick rings. Place into strainer in the sink and pour boiled water over top. Shake and drain. Add onion sliced on top of eggs in pickling liquid (these will keep the eggs completely submerged to ensure an even colour.

  5. Cover eggs and refrigerate (min of 1 hour to overnight) The longer you leave them the pinker and more pickled they become. 

MUSTARD CAVIAR
  1. In small pan; add mustard seeds, white wine vinegar, honey, 3/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce to low and simmer (45 - 60 minutes) stirring often. Add a tablespoon of water at a time when mixture gets too thick or sticky until mustard seeds are firm but pop in your mouth. 

  2. Let cool and refrigerate. 

  3. Cut open lengthwise, top with dollops of mustard caviar, pickled onion, chives, and yogurt or mayo if desired.

NOTE

Great to pair with:
Plain yogurt, mayo, hot sauce, fresh herbs, on a (tuna) salad, on toast, veggies, sausages, crackers, cheese.

Will last for up to a few weeks in pickling liquid. We suggest to enjoy them within 5 days or they can become too acidic and rubbery.

0 shares

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *