Ombre Deviled Eggs

Ombre Deviled Eggs
4 from 1 ratings
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. 
  • 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
  1. 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.