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
- Scoop egg yolks into a medium bowl, and mash with a fork.
- Add mayonnaise, salt, and mustard, stirring to combine.
- Fold in Radish Chow Chow.
- Reserve 2 egg white halves for another use.
- Scoop filling into center of remaining egg whites.
- 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
- 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.
- Cook until vegetables are crisp-tender and sugar is dissolved, about 5 minutes.
- Remove from heat, and stir in turmeric.
- Let cool completely. Refrigerate for up to 2 weeks.