Vegetarian Passover Seder Plate with Beet-Pickled Deviled Eggs from Platters & Boards.
A vegetarian seder plate for Passover, featuring an updated (and unorthodox) array of ingredients including these vibrant beet-pickled deviled eggs from Platters and Boards by Shelly Westerhausen. Reprinted with permission of the author; Platters and Boards: Beautiful, Casual Spreads for Every Occasion, copyright Shelly Westerhausen, Chronicle Books 2018.
Ingredients
Beet-Pickled Deviled Eggs from Platters & Boards
- 4 eggs
- one 16-oz [455-g] jar of pickled beets
- 1/2 cup [120 ml] white wine vinegar
- 2 Tbsp lightly packed brown sugar
- 1 Tbsp pink peppercorns + freshly ground pink peppercorns
- 1 tsp fine sea salt + more for seasoning
- 1/4 cup [60 g] mayonnaise
- 1 tsp yellow mustard
- 1 tsp sweet relish
Charoset
- 3 cups finely chopped apples
- 1 1/2 cups walnuts, or mix of nuts as desired
- 3/4 cup Manischewitz or red table wine
- 2 tablespoons honey
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
Passover Seder Plate
- Beet-Pickled Deviled Eggs (from above)
- 1 cup charoset (from above, you'll have extra to replenish throughout the seder)
- 1/3 cup prepared horseradish
- 1/3 cup pickled beets, from recipe above
- small bunch fresh parsley, fresh dill, and fresh chives
- small dish salt water
- lots of matzoh
Instructions
Make the Beet-Pickled Deviled Eggs from Platters & Boards.
- Start on the Beet-Pickled Deviled Eggs at least a day before you serve them, as they need to sit in the pickle juice for at least 12 hours. Note that the longer they are in the beet juice, the deeper pink their rims will be but the tougher the egg white gets. (Some people love this tough texture, but I personally am not a fan. The right amount for my taste is 14 to 16 hours of pickling.)
- Place the eggs in a single layer in a saucepan and add enough water to cover by at least 1 1/2 in [4 cm]. Heat on high until boiling. Let boil 1 minute, remove from the heat, cover, and let sit for 12 minutes. Drain and run the eggs under cold water for 1 minute. Crack the shells and carefully peel the eggs (I usually do this under cold running water for best results).
- Place the eggs in a large Mason jar. Pour the pickled beets and their juices, the vinegar, brown sugar, peppercorns, and salt over the eggs. Cover and gently shake to make sure everything is mixed together. Refrigerate for 14 to 16 hours (longer if you want a deeper pink rim, but the egg whites will be tougher the longer they pickle).
- Using a slotted spoon, remove the eggs from the pickle mixture. Slice all the eggs in half lengthwise. Scoop out the egg yolks and put them in a small bowl. Set aside the egg whites. Add the mayonnaise, mustard, and relish to the bowl with the egg yolks and use a fork to mash them together until combined. Season with salt and ground pink pepper. Divide the filling evenly between the egg whites using either a small spoon or piping bag.
- Chop two pickled beets into matchsticks pieces and put in a pinch dish on the garnish tray. Serve immediately.
Make the charoset.
- Gently toast the walnuts in your toaster oven or on the stovetop in a skillet, cool, and finely chop.
- Mix toasted walnuts with diced apples, wine, honey, cinnamon, and sea salt. Fold in all ingredients until they’re fully incorporated. Store in an airtight container in the fridge until ready to serve.
Assemble the seder plate.
- Select a large round platter and a slightly smaller (still large) round plate to layer on top of the platter.
- Place the charoset, horseradish, pickled beets, fresh herbs, and salt water in individual bowls of size according to the amount being served.
- Arrange the deviled eggs on one side of the plate. Fill in the empty space on the plate with the bowls of charoset, horseradish, pickled beets, fresh herbs, and salt water.
- Break up the matzoh and tuck it into the space between the bottom platter and the plate on top.
- Good pesach!