Description
Vibrant deviled eggs with a beautiful pink hue from beet pickling.
Ingredients
Scale
- 6 large eggs
- 1 cup beet juice
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh dill or chives for garnish
Instructions
- Hard boil the eggs.
- Peel the eggs and place them in a jar.
- In a saucepan, combine beet juice, white vinegar, sugar, and salt. Bring to a simmer and stir until sugar and salt dissolve.
- Pour the hot beet mixture over the eggs in the jar. Ensure eggs are fully submerged.
- Seal the jar and refrigerate for at least 4 hours, or preferably overnight, to pickle.
- Remove eggs from the pickling liquid. Cut each egg in half lengthwise.
- Carefully remove the yolks and place them in a small bowl.
- Mash the yolks with a fork.
- Add mayonnaise and Dijon mustard to the mashed yolks. Mix until smooth.
- Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with fresh dill or chives.
- Serve immediately or refrigerate until serving.
Notes
- For a deeper pink color, pickle the eggs longer.
- Adjust the amount of mayonnaise and mustard to your preference.
- Experiment with other seasonings like paprika or curry powder in the yolk mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg