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My review
Deviled Pickled Eggs
3
Kathy Van Pelt
"These are very very good."
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Ingredients
3 d 25 m servings 191Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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3/23/2015
Did not have the flavor I expected. It was more of a standard deviled egg, with a chewy vinegar outside.
9/20/2014
Great idea, and they look so pretty! The eggs were too sweet for my taste, and I don't care for the clove and bay leaf in the pickling marinade, but you could make this with any beet-pickled eg...
1/19/2014
I love eggs pickled in beet juice and also deviled eggs. I never thought of combining them. This sounds so good. I have the eggs on now to give this recipe a try. Hope I can wait the three days!!
4/9/2018
These are pretty...Unfortunately any time you pickle an egg in vinegar, it makes the outside white chewy and tuff. I wish there was a happy medium, because I like my eggs tender.