Beet Pickled Deviled Eggs (Print Version)
# Ingredients:
→ Beet Brine
01 -
1 (15 ounce) can sliced beets
02 -
1/2 cup apple cider vinegar
03 -
2 tablespoons white sugar
04 -
1 teaspoon salt
05 -
1 teaspoon peppercorns
06 -
6 large hard boiled eggs
→ Filling
07 -
3 tablespoons mayonnaise
08 -
2 teaspoons Dijon mustard
09 -
1 teaspoon apple cider vinegar
10 -
1 dash hot sauce (optional)
11 -
Salt and freshly ground black pepper to taste
12 -
Garnishes such as radish slices, dill fronds, black olive slices, chopped chives, Everything Bagel seasoning (optional)
# Instructions:
01 -
Drain beet juice into a small saucepan and set beet slices aside. Add apple cider vinegar, white sugar, salt, and peppercorns to the pan. Stir over medium heat until the sugar dissolves, about 3 to 5 minutes. Remove from heat and allow to cool completely, approximately 20 minutes.
02 -
Place the hard-boiled eggs in a glass jar or bowl, ensuring the container is just large enough to submerge the eggs in the brine. Pour the cooled beet brine over the eggs, topping up with additional vinegar if needed. Cover and refrigerate for at least 12 hours, or up to 24 hours for a deeper pink color.
03 -
Slice the brined eggs lengthwise with a sharp knife. Gently remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth. Mix in mayonnaise, Dijon mustard, apple cider vinegar, and hot sauce (if using). Season to taste with salt and freshly ground black pepper. Optionally, blend all filling ingredients in a small food processor for a smoother consistency.
04 -
Spoon the filling evenly into the egg white halves or transfer the mixture into a piping bag. Pipe the filling into the egg whites. Garnish as desired with radish slices, dill fronds, black olive slices, chopped chives, or Everything Bagel seasoning. Serve immediately.