Deviled Pickled Eggs

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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 191 Calories

Ingredients

• 1 cup white sugar
• 2 bay leaves
• 10 whole cloves
• 1 teaspoon sweet pickle relish
• 1 (16 ounce) can sliced beets, drained with liquid reserved
• 1 teaspoon prepared yellow mustard
• 12 hard-boiled eggs, peeled
• 0.25 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.25 cup mayonnaise
• 0.75 cup distilled white vinegar

Recipe Instructions

Step 1

Measure 1 cup beet juice from reserved juice.

Step 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.

Step 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.

Step 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.