Pickled Beet Deviled Eggs
- 1 (15 oz. can sliced beets
- 3/4 cup white vinegar
- 1/4 cup sugar
- 1/2 cup water
- 3/4 tsp. salt
Combine the sliced beets, white vinegar, sugar, water, and salt. Simmer until sugar dissolves. Let cool. Pour mixture over 8 peeled, whole hard-boiled eggs in a bowl. Refrigerate at least 8 hours or over night.
Drain and dry the eggs; cut in half lengthwise. Put yolks in a bowl and whites on a plate. Mash the yolks with 1/4 cup mayonnaise, 1/4 tsp. celery salt, 1/4 tsp. dry mustard 1/4 tsp. freshly ground pepper and 2 dashes of hot sauce (optional) or use your favorite deviled egg recipe.
Spoon or pipe yolk mixture into whites. Top with minced chives.