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Deviled Pickled Eggs

4

0 min

Deviled Pickled Eggs

Deviled Pickled Eggs Photo 1

Category

Egg appetizer

Time

0 min

Serving

12 persons

Calories

191

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
These are very very good.

Ingredients

  • beets, drained with liquid reserved: 1 can (16 ounce can, sliced)
  • white sugar: 1 cup
  • distilled white vinegar: 0.75 cup
  • whole cloves: 10 piece
  • ½ teaspoons salt: 1 piece
  • ground black pepper: 0.25 tsp
  • bay leaves: 2 piece
  • hard-boiled eggs: 12 piece (peeled)
  • mayonnaise: 0.25 cup
  • sweet pickle relish: 1 tsp
  • prepared yellow mustard: 1 tsp

Metric Conversion

Stages of cooking

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  1. Measure 1 cup beet juice from reserved juice.
    Deviled Pickled Eggs Photo 2
  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.
    Deviled Pickled Eggs Photo 3
  3. 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.
    Deviled Pickled Eggs Photo 4
  4. 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.
    Deviled Pickled Eggs Photo 5

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