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 cup 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.