Beet Deviled Eggs with Goat Cheese and Tarragon

These deviled eggs are beautiful for Easter and so delicious. This recipe yields 24 deviled eggs.

1 dozen hard-boiled eggs, peeled

Beet Brine:

• 3 cups water

• 1 cup apple cider vinegar

• 2 medium beets, peeled and sliced

• 1 shallot crushed

• 1 teaspoon salt

• 1 Tbsp. pickling spices & 1 Tbsp. whole peppercorns in a small cloth bag

• 1/2 cup brown sugar

Bring all ingredients 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 & spice bag). Let soak overnight. Once your eggs have soaked they will be a lovely, bright beet color. Remove eggs from liquid and dry on paper towels. Slice them in half, remove the yolk and save it for the filling.

Filling:

• Yolks from hardboiled eggs

• 6 ounces Capriole fresh goat cheese

• 1 Tbsp. Dijon mustard

• 1 tsp. curry powder (optional)

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tsp. rice wine vinegar

• 2 Tbsp. fresh chopped tarragon (1 tablespoon for garnish)

• 2 Tbsp. fresh chopped chives (1 tablespoon for garnish)

• 1 Tbsp. Mayonnaise plus more if needed

In a bowl or food processor, mix well or pulse egg yolks, goat cheese, and mustard. Add salt, pepper, tarragon, and vinegar. Combine until mixture is smooth and add mayonnaise a tablespoon at a time until the mixture is the consistency you like.

Put the mixture in a pastry bag with a star or other tip, or you can use a plastic bag with the corner tip cut off.  Pipe or spoon the mixture into the beet pickled egg halves and garnish with remaining chives and tarragon.