Beet Pickled Deviled Eggs

A colorful change to deviled eggs for holidays and summer picnics

Beet Pickled Deviled Eggs
Beet Pickled Deviled Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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