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Deviled Pickled Eggs

Deviled Pickled Eggs

Cost $10, save $15

Source: Recommended by CookPal

  • 4,320 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Pickling Liquid

    • 1 (16 ounce) can sliced beets, drained with liquid reserved
    • 1 cup white sugar
    • ¾ cup distilled white vinegar
    • 10 whole cloves
    • 🧂 1 ½ teaspoons salt
    • ¼ teaspoon ground black pepper
    • 2 bay leaves

  • Egg Preparation

    • 🥚 12 hard-boiled eggs, peeled
    • ¼ cup mayonnaise
    • 1 teaspoon sweet pickle relish
    • 1 teaspoon prepared yellow mustard

STEPS

1

Measure 1 cup beet juice from the 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.

4

Drain and discard pickling liquid. Cut each egg in half lengthwise and scoop yolks into a bowl.

5

Mix mayonnaise, relish, and mustard into egg yolks until smooth.

6

Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

NUTRIENTS

Per 1 serving

🔥

191

Calories

  • 7
    Protein
  • 21
    Carbs
  • 9
    Fats

💡 For extra flavor, you can add additional spices like coriander or star anise to the pickling liquid.Use a piping bag for a neater and more professional yolk filling presentation.Hard-boiled eggs peel more easily if soaked in an ice bath right after cooking.