Pickled Deviled Eggs
Servings 12 Whole Eggs
Calories 154kcal
Ingredients
Beet Pickled Eggs:
- 12 Large Hard Boiled Eggs peeled
- 3 cups water
- 1 cup white vinegar
- 2 Medium Beets peeled + sliced into rounds
- 1/4 cup Sugar optional
- 1 Teaspoon Kosher Salt
Filling:
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
Instructions
- Combine the water, vinegar, sugar (if using), salt, and the sliced beet together in a saucepan and bring to a boil. Place a lid on your pan and reduce the heat to maintain a steady simmer. Continue to simmer until the beet is fork tender, about 20 minutes. Turn off the heat and pour the liquid and beet into a large, heat safe bowl.
- Allow your liquid to cool completely, then add the eggs and place plastic wrap on top. Carefully transfer bowl to the fridge and allow your eggs to chill for 2 hours.
- Remove your eggs from the beet juice, and place on a cutting board; discard the beet and juice. Pro tip: wear gloves if you don't want pink hands! Slice the eggs in half, and place the yolks in a large bowl. Place the egg whites on a platter.
- Add all other filling ingredients to a bowl with the yolks and mash with a fork until combined.
- Fill the egg whites, either with a spoon or transfer the filling to a piping bag or a small baggie with the tip removed. Enjoy!
Notes
- To hardboil the eggs: Cover the eggs in a large pot with 1 1/2" of water. Bring water to a boil, then cover the pot with a lid and turn off the stove. Allow your eggs to cook like this for 18 minutes. Once done, remove them using a slotted spoon to an ice bath. Peel and they're ready to use!
- Nutritional information is 2 deviled egg halves:
Nutrition
Calories: 154kcal | Total Carbohydrates: 3g | Protein: 7g | Fat: 12g | Sodium: 621mg | Fiber: 1g | Sugar: 2g | Net Carbs: 2g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com