Pickled Deviled Eggs
- SERVES
- 8
- CHILL TIME
- 2 Hr
- COOK TIME
- 20 Min
Take your deviled eggs up a notch by pickling them first. We pickle our eggs in a mixture of vinegar, beet, and just a bit of sugar to give them a light 'n' tangy flavor. Then, they get sliced and filled with a classic deviled egg mixture to complete this extraordinary recipe for Pickled Deviled Eggs. Yum!
What You'll Need
- 3 cups water
- 1 cup white vinegar
- 1 small beet, peeled and sliced
- 1 teaspoon sugar
- 1/4 teaspoon salt, divided
- 8 hard-boiled eggs, peeled
- 1/4 cup light mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish, drained
- 1/8 teaspoon black pepper
What to Do
- In a medium saucepan over medium-high heat, bring water, vinegar, beet, sugar, and 1/8 teaspoon of salt to a boil. Cover and simmer about 20 minutes, or until the beet is tender. Transfer mixture to a bowl and let cool completely. Do not cover.
- Add eggs to the mixture, submerging them entirely in the liquid. Refrigerate 4 to 6 hours, stirring once or twice while eggs are marinating.
- Remove eggs from mixture and pat dry. Discard remaining beet mixture. Cut the eggs in half lengthwise and remove yolks.
- In a small bowl, combine yolks, mayonnaise, mustard, sweet relish, remaining salt, and the pepper. Divide the mixture evenly among the egg whites. Serve immediately, or chill until ready to serve.
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Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 117
- Calories from Fat 71
- Total Fat 7.9g 12 %
- Saturated Fat 2.0g 10 %
- Trans Fat 0.0g 0 %
- Protein 6.6g 13 %
- Amount Per Serving % Daily Value *
- Cholesterol 189mg 63 %
- Sodium 234mg 10 %
- Total Carbohydrates 3.5g 1 %
- Dietary Fiber 0.4g 2 %
- Sugars 2.7g 0 %
