Beet-Pickled Deviled Eggs

Name: Beet-Pickled Deviled Eggs
Ingredients: 2 cups water; 1 beet, washed, peeled, and chopped; 1 cup apple cider vinegar; 1 teaspoon salt; 2 teaspoons granulated sugar or sweetener of choice; 1 dozen hard-boiled eggs, peeled and cooled; 2 teaspoons Dijon mustard; 2 teaspoons apple cider vinegar; 6 tablespoons mayonnaise; Salt and pepper to taste; Paprika for garnish; 1 tablespoon washed and chopped dill for garnish

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A tangy twist on a classic favorite; these beet-pickled deviled eggs get their color and zip from a soak in an easy beet brine before filling.

Serving Size

12
Total Time

6 hours 30 minutes

Ingredients

Pickled-Beet Mixture

2 cups water
1 beet, washed, peeled, and chopped
1 cup apple cider vinegar
1 teaspoon salt
2 teaspoons granulated sugar or sweetener of choice

Deviled Egg Filling

1 dozen hard-boiled eggs, peeled and cooled
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
6 tablespoons mayonnaise
Salt and pepper to taste

Optional Ingredients

Paprika for garnish
1 tablespoon washed and chopped dill for garnish

Directions

Combine water, beets, apple cider vinegar, salt, and sugar in a large pot and bring it to a boil.
Remove from heat and strain liquid to remove beet chunks. Let the pickled-beet mixture cool completely.
Place peeled boiled eggs in a large container and pour beet liquid over them, making sure all eggs are fully submerged.
Cover and let them sit in the fridge for at least 6 hours.
Remove eggs from beet liquid, slice them in half lengthwise, and carefully scoop the yolks into a bowl.
Mash the egg yolks with a fork and mix in Dijon mustard, apple cider vinegar, mayonnaise, salt, and pepper. Stir together until smooth.
Arrange egg halves on a large serving platter and spoon yolk mixture into each half.
Top with paprika and dill. Enjoy!