Drunk Deviled Eggs

Spring 2015

From executive chef Jeff McInnis and chef de cuisine Janine Booth of Root & Bone in New York

6 eggs, hard-boiled
2 cups beet juice
1/2 cup red wine
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon rice wine vinegar
1/8 teaspoon salt
1 pinch black pepper
1 dash Tabasco
1 tablespoon fresh dill, chopped
1 tablespoon capers
1 tablespoon fresh chives, chopped
1/2 teaspoon turmeric
2 teaspoons caviar or fish roe
2 tablespoons celery heart leaves

Peel the hard-boiled eggs. Combine the beet juice and red wine in a bowl. Place the eggs in the juice mix for 15 minutes or until the eggs are pink. Remove the eggs from the juice, rinse quickly, and dry well. Cut eggs in half and remove the yolks. Place the yolks and the remaining ingredients except the caviar and celery heart leaves into a mixer. Mix on low until well incorporated. Place mixture in a piping bag and pipe into hard-boiled egg halves. Top with a small amount of caviar or fish roe and a few celery heart leaves.

Yield: 6 servings

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