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Deviled Pickled Eggs
Deviled Pickled Eggs
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
4345 minutes
Vibrant pickled beet deviled eggs - a festive twist for game days or Easter!
Ingredients:
  • 1 (16 ounce) can sliced beets, drained with liquid reserved
  • 1 cup white sugar
  • 0.75 cup distilled white vinegar
  • 10 whole cloves
  • 0.25 teaspoon ground black pepper
  • 2 bay leaves
  • 12 hard-boiled eggs, peeled
  • 0.25 cup mayonnaise
  • 1 teaspoon sweet pickle relish
  • 1 teaspoon prepared yellow mustard
Instructions:
  • Pour 1 cup of vibrant beet juice from the reserved juice.
  • In a saucepan, bring together the vibrant 1 cup of beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves. Let it boil and then simmer until the sugar dissolves, approximately 5 minutes.
  • In a large bowl, combine beets and eggs. Pour the beet juice mixture over them and let them chill in the refrigerator for 3 days. Afterward, drain and discard the pickling liquid.
  • Cut the eggs in half lengthwise, remove the yolks, and place them in a bowl. Combine the yolks with mayonnaise, relish, and mustard until smooth. Spoon the yolk filling back into the egg whites and present on a platter alongside the beets.

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