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Beet-Pickled Deviled Eggs

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A fun and colorful deviled eggs recipe that's perfect for Easter festivities
beet-pickled eggs

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Recipe courtesy of Pete & Gerry's.

Ingredients

  • 6 Pete and Gerry’s hard-boiled eggs
  • 16 Ounces can or jar of pickled beets
  • 1 Cup apple cider vinegar
  • 1/3 Cup brown sugar
  • 1 Tablespoon peppercorns (I used fiery pink peppercorns)
  • 1 Teaspoon salt
  • 1 Teaspoon Dijon mustard
  • 1 Tablespoon mayonnaise
  • 1/2 Teaspoon curry powder
  • 1 Tablespoon vinegar
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Directions

Pour a can of pickled beets into a large mason jar or bowl.

 

Add cider vinegar, sugar, peppercorns, and salt.

 

Stir mixture. Carefully (that beet juice will stain!) lower the hard-boiled eggs into the brine.

 

Cover and refrigerate for at least 12 hours, or up to 3 days. ​​​​The longer you leave them in the brine, the more sour and pink they'll end up.

 

When brining time is finished, cut each egg in half and scoop out yolks.

 

Place yolks in a medium sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil.

 

Mix yolks, mustard, mayonnaise, curry, vinegar and olive oil and mash until smooth. Add a little bit f water to the mixture if it's too stiff.

 

Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with salt and pepper to taste.