Name: Deviled Pickled Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Sliced beets, drained with liquid reserved - 1 (16 ounce) can; White sugar - 1 cup; Distilled white vinegar - ¾ cup; Whole cloves - 10; Salt - 1 ½ teaspoons; Ground black pepper - ¼ teaspoon; Bay leaves - 2; Hard-boiled eggs, peeled - 12; Mayonnaise - ¼ cup; Sweet pickle relish - 1 teaspoon; Prepared yellow mustard - 1 teaspoon

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.