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Beet Pickled Deviled Eggs


A colorful change to deviled eggs for holidays and summer picnics

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  • 1 (15 oz) can sliced beets
  • 3/4 cup white vinegar
  • 1/4 cup sugar
  • 1/2 cup water
  • 3/4 tsp salt
  • 8 peeled hard boiled eggs
  • 1/4 cup mayo
  • 1/4 tsp celery salt
  • 1/4 tsp dry mustard
  • 1/4 tsp freshly ground pepper
  • 2 dashes of hot sauce



Step 1

Combine, beets, vinegar, sugar, water, and salt in pan. Simmer until sugar dissolves. Let cool.

Pour beet mixture over the 8 peeled, whole hard boiled eggs in a bowl. Refrigerate at lease 8 hours or overnight. Drain and dry the eggs. Cut in half length wise. Put yolks in a bowl and whites on a plate. Mash the yokes with mayo, celery salt dry mustard, fresh ground pepper and hot sauce.

Spoon or pipe yolk mixture into the whites. Top with minced chives.

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