Deviled Eggs with Radish Chow Chow

A bit of Radish Chow Chow gives these classic deviled eggs a bright crunch.

Deviled Eggs with Radish Chow Chow
 
Make 12
Ingredients
  • 7 hard-cooked eggs, peeled and halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • ¼ teaspoon dry mustard
  • ¼ cup drained Radish Chow Chow (recipe follows)
  • Garnish: Radish Chow Chow, ground black pepper
Instructions
  1. Scoop egg yolks into a medium bowl, and mash with a fork.
  2. Add mayonnaise, salt, and mustard, stirring to combine.
  3. Fold in Radish Chow Chow.
  4. Reserve 2 egg white halves for another use.
  5. Scoop filling into center of remaining egg whites.
  6. Garnish with Radish Chow Chow and pepper, if desired.

 

We also love this crisp chow chow atop a freshly grilled hotdog.

Radish Chow Chow
 
Makes about 1 quart
Ingredients
  • 1 pound radishes without tops, thinly sliced
  • 2 cups chopped green bell pepper
  • 2 cups chopped red bell pepper
  • 2 cups diced sweet onion
  • 1 cup sugar
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon kosher salt
  • 1½ teaspoons mustard seeds
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon celery seeds
  • ¼ teaspoon ground turmeric
Instructions
  1. In a large enamel-coated cast-iron Dutch oven, bring radishes, bell peppers, onion, sugar, vinegar, ¼ cup water, salt, mustard seeds, red pepper, and celery seeds to a boil over medium-high heat.
  2. Cook until vegetables are crisp-tender and sugar is dissolved, about 5 minutes.
  3. Remove from heat, and stir in turmeric.
  4. Let cool completely. Refrigerate for up to 2 weeks.

 

 

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