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Beet Deviled Eggs with Goat Cheese and Tarragon

These deviled eggs are beautiful for Easter and so delicious. This recipe allows for 2 per person.

1 dozen hard-boiled eggs, peeled

Beet Brine:

Serves 4.

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.


Dozen egg 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.