Deviled Pickled Eggs
Description
Deviled eggs made from eggs pickled in a beet juice brine are a colorful addition to the appetizer table and perfect when watching the big game or Easter.
Ingredients
•
1 (16 ounce) can sliced beets, drained with liquid reserved
•
1 cup white sugar
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3/4 cup distilled white vinegar
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10 whole cloves
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1 1/2 teaspoons salt
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1/4 teaspoon ground black pepper
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2 bay leaves
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12 hard-boiled eggs, peeled
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1/4 cup mayonnaise
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1 teaspoon sweet pickle relish
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1 teaspoon prepared yellow mustard
Directions
1
Measure 1 cup beet juice from reserved juice.
2
Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
3
Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
4
Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.