Deviled Pickled Eggs recipe

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Ingredients

1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
¾ cup distilled white vinegar
10 whole cloves
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 bay leaves
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

Nutrition Info

190.5 calories
carbohydrate: 20.8 g
cholesterol: 213.7 mg
fat: 9.1 g
fiber: 1 g
protein: 6.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 462.6 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Measure 1 cup beet juice from reserved juice.

  2. Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan, bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.

  3. Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.

  4. Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Recipe Yield

12 servings

Recipe Note

These are very very good.

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