Deviled Pickled Eggs recipe
All Recipes Appetizers and Snacks Deviled Egg Recipes
Ingredients
- 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 12 hard-boiled eggs, peeled ¼ cup mayonnaise 1 teaspoon sweet pickle relish 1 teaspoon prepared yellow mustard
Nutrition Info
- 190.5 caloriescarbohydrate: 20.8 gcholesterol: 213.7 mgfat: 9.1 gfiber: 1 gprotein: 6.8 gsaturatedFat: 2.2 gservingSize: -sodium: 462.6 mgsugar: 19.4 gtransFat: : -unsaturatedFat: : -
Directions Deviled Pickled Eggs
Directions
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Measure 1 cup beet juice from reserved juice.
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.
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.
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.