Beet Pickled Deviled Eggs
By á-18256
A colorful change to deviled eggs for holidays and summer picnics
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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
Details
Preparation
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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