Deviled Pickled Eggs
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Deviled Pickled Eggs

1. Sliced beets, drained with liquid reserved - 1 (16 ounce) can
2. White sugar - 1 cup
3. Distilled white vinegar - ¾ cup
4. Whole cloves - 10
5. Salt - 1 ½ teaspoons
6. Ground black pepper - ¼ teaspoon
7. Bay leaves - 2
8. Hard-boiled eggs, peeled - 12
9. Mayonnaise - ¼ cup
10. Sweet pickle relish - 1 teaspoon
11. Prepared yellow mustard - 1 teaspoon

How to cook deliciously - Deviled Pickled Eggs

1. Stage

Measure 1 cup beet juice from reserved juice.

2. Stage

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. Stage

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.

4. Stage

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.