Pickled Deviled Eggs

Prep time: 
 |
 Cook time: 
40 minutes
 |
 Total time: 
Pickled Deviled Eggs

One day I decided to devil them and I’ve been making this appetizer ever since.

Ingredients

For Pickled Eggs:

  • 6 hard-boiled eggs, shelled
  • ¾ cup juice drained from canned or cooked beets
  • ½ cup dry red wine
  • ¾ cup vinegar
  • 1 bay leaf
  • ¼ tsp allspice
  • ¾ tsp salt
  • Dash black pepper
  • 1 clove garlic, crushed
  • Place eggs in qt 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 tbsp Mayo
  • ½ tsp Dijon Mustard
  • ½ tbsp Bubbies Kosher Dill Pickle brine
  • Salt & pepper to taste
  • Paprika for garnish
  • Chives for garnish

Directions

  1. Slice your pickled eggs in half and empty yolks into a bowl.
  2. Mix yolk, mayo, mustard, pickle brine, 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!
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