Beet Pickled Deviled Eggs (Print Version)
# Ingredients:
→ Beet Brine
01 -
1 (15 ounce) can sliced beets
02 -
1/2 cup apple cider vinegar, or as needed
03 -
2 tablespoons white sugar
04 -
1 teaspoon salt
05 -
1 teaspoon peppercorns
06 -
6 large hard boiled eggs
→ Filling
07 -
3 tablespoons mayonnaise
08 -
2 teaspoons Dijon mustard
09 -
1 teaspoon apple cider vinegar
10 -
1 dash hot sauce (optional)
11 -
Salt and freshly ground black pepper to taste
12 -
Optional garnishes: radish slices, dill fronds, black olive slices, chopped chives, Everything Bagel seasoning
# Instructions:
01 -
Drain beet juice into a small saucepan and set beet slices aside. Add 1/2 cup vinegar, sugar, salt, and peppercorns. Bring to a low boil over medium heat, stirring until the sugar dissolves, about 3 to 5 minutes. Let cool completely for approximately 20 minutes.
02 -
Place eggs in a jar or glass bowl just large enough that brine will completely cover them. Pour in the cooled brine and top up with vinegar as needed to cover the eggs completely. Refrigerate, covered, for at least 12 hours and up to 24 hours. Note: The longer the eggs are in the brine, the deeper their pink color.
03 -
Slice eggs in half lengthwise from top to bottom with a sharp knife. Remove yolks and place them in a bowl. Mash yolks with a fork until smooth, then stir in mayonnaise, Dijon mustard, 1 teaspoon vinegar, and hot sauce (if using). Season with salt and pepper. Alternatively, blend all filling ingredients in a small food processor for a smoother texture.
04 -
Spoon the filling evenly into the egg whites or use a piping bag or a resealable plastic bag with one corner clipped to pipe the mixture into the egg white halves. Garnish as desired with optional toppings like radish slices, dill fronds, black olives, chopped chives, or Everything Bagel seasoning before serving.