4
1 rating

Ombre Deviled Eggs

Deviled eggs are a sight for sore eyes to begin with, but these pickled deviled eggs make them magnificent. Chanie from Brooklyn, N.Y., uses beet juice in her deviled eggs to give them that glow, making them a perfect addition to a Passover meal. 

Notes

*You can control the strength of the pickled flavor by using more or less vinegar. ½ cup will give you a subtle pickled taste. Continue to increase up to 1 cup for a stronger pickled flavor.

Ingredients

  • One 24-ounce jar borscht or beet juice
  • 1/2-1 Cup apple cider vinegar*
  • 7 hard-cooked eggs
  • 1/4 Cup mayonnaise
  • 1/4 Teaspoon onion powder
  • 1 heaping tablespoon yellow mustard
  • Salt and pepper, to taste
  • Chopped scallions or chives, for garnish

Directions

In a container big enough to hold the eggs, add the borscht and vinegar. Add eggs, making sure that they are completely covered in the pickling juice. Add more borscht or water, if needed. Cover and refrigerate for 12 hours, or up to 2 days. Remove the eggs from the liquid and cut in half lengthwise. Gently remove the yolks and place them in a bowl. Set the whites aside on a serving platter. Mash the yolks well with a fork and add the mayonnaise, mustard, onion powder, salt, and pepper. Spoon the yolk filling into a Ziploc bag, cut off the tip and pipe the filing into the egg whites. (You may also use a pastry bag with a star tip). Garnish with chives.

 

Nutritional Facts
Servings14
Calories Per Serving85
Total Fat5g8%
Sugar4gN/A
Saturated1g6%
Cholesterol76mg25%
Protein3g7%
Carbs5g2%
Vitamin A31µg3%
Vitamin B120.2µg3.7%
Vitamin C2mg4%
Vitamin D0.4µg0.1%
Vitamin E0.2mg1.2%
Vitamin K0.6µg0.7%
Calcium21mg2%
Fiber1g6%
Folate (food)62µgN/A
Folate equivalent (total)62µg15%
Iron0.7mg3.9%
Magnesium15mg4%
Monounsaturated2gN/A
Niacin (B3)0.2mg0.9%
Phosphorus57mg8%
Polyunsaturated2gN/A
Potassium198mg6%
Riboflavin (B2)0.1mg7.3%
Sodium202mg8%
Zinc0.4mg2.6%