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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Bubbie’s Kitchen

Pickled Deviled Eggs

| | | Print

Cook time: 40 mins | | Serves: 6-8 |


For Pickled Eggs:

  • 6 hard-boiled eggs, shelled
  • 3/4 cup juice drained from canned or cooked beets
  • 1/2 cup dry red wine
  • 3/4 cup vinegar
  • 1 bay leaf
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • Dash black pepper
  • 1 clove garlic, crushed
    1. Place eggs in quart jar, Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan, Heat but do not allow to boil, Pour hot liquid over eggs, Cool, then cover and refrigerate overnight or longer, if desired, Makes 6 eggs

For Deviled Eggs:

  • 3 T Mayo
  • 1/2 tsp Dijon Mustard
  • 1/2 T Bubbies Kosher Dill Pickle Juice
  • Salt & pepper to taste
  • Paprika for garnish
  • Chives for garnish


    1. Slice your pickled eggs in half and empty yolks into a bowl
    2. Mix yolk, mayo, mustard, pickle juice, salt, and pepper until smooth
    3. Put mixture into a pastry bag (or use a plastic bag and cut the tip off) and squeeze into pickled egg halves
    4. Garnish with paprika and chives! Makes 6 eggs