She Devils: Beet Pickled Deviled Eggs for #SundaySupper
 
 
Author:
Ingredients
  • 6 hard boiled eggs
  • Juice from a 16 oz jar of pickled beets
  • 1¼ cup cider vinegar
  • ¾ cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons mayonnaise (I use mayo made with olive oil)
  • 1 tablespoon spicy brown mustard (any variety is fine)
  • salt and pepper, to taste
Instructions
  1. In a large bowl (I used a Rubbermaid Take Along container so it could be sealed), combine the juice from the jar of pickled beets, cider vinegar, water, and brown sugar. Stir to combine. If a few of the pickled beets fall into the mixture, it is ok!
  2. Add the deviled eggs, seal the container, and place in the refrigerator for 10 hours. If you would like the eggs to have a smaller ring of pink, remove them from soaking earlier!
  3. When the eggs have marinated, remove from the pickling juice and place on a cutting board. Slice each egg in half lengthwise, then gently remove the yolks with a spoon and add to a small bowl. Add the mayonnaise and mustard, as well as a few cracks of pepper and a pinch of salt to season. Mash with a fork until combined and smooth.
  4. Scoop the finished mixture into the cavities of the eggs where the yolks were removed. Also, you can add the yolk filling mixture to a ziplock bag, seal it, then cut a small opening at one of the bottom corners. Use the bag like a piping bag and swirl the mixture into the eggs. Enjoy!
Notes
***Note: The pickling liquid would be enough for more than 6 eggs, so you would be able to make a larger batch if needed. Simply adjust the mayo/mustard amounts to reflect the number of eggs you are making.
Recipe by Helpful Homemade at https://helpfulhomemade.com/she-devils/