Beet Pickled Deviled Eggs
Just in time for Easter. Impress your guests with these beet pickled deviled eggs.
Servings 10 Deviled Eggs
Ingredients
Eggs:
- 5 large organic eggs
- Pickled Beets
- 1 large beet peeled and diced
- 2 cups water
- 1 cup apple cider vinegar
Filling:
- 2 tablespoons mayonnaise*
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- freshly ground black pepper to taste
Garnish:
- Chives freshly chopped
- Serrano pepper sliced, optional
Instructions
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To boil the eggs, place in a large pot and cover with water. Bring to a boil over high heat and boil for 10 minutes. Drain eggs in a colander and run cold water on them until cool enough to handle. Peel eggs and set aside
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To prepare the beets and pickling liquid, place the beet, water, and vinegar in a sauce pan over high heat. Bring to boil and cook until beets are tender, 15-20 minutes. Allow to cool to room temperature.
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In a large bowl, place the peeled eggs and cover with the beets and pickling liquid and cover.
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Pickle the eggs in the refrigerator for 2 hours to 24 hours. (Eggs pictured were pickled for 3 hours).
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Drain the beets and eggs. Reserve the beets for garnish. Slice the eggs in half and remove the yolk.
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With a fork, mix together the egg yolk, mayonnaise, mustard, salt and pepper until smooth.
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Fill egg whites with the yolk mixture and garnish with chives and serrano pepper, if using. Enjoy!
Recipe Notes
*I used Sir Kensington’s avocado mayonnaise.
