- 6 eggs
- 1 16-ounce can or jar of pickled beets
- 1 Cup apple cider vinegar
- 1/3 Cup brown sugar
- 1 Tablespoon pink peppercorns
- 1 cinnamon stick
- 1 chile de arbol
- 1 Teaspoon salt
- 1 Teaspoon Dijon mustard
- 1 Tablespoon mayonnaise
- 1/2 Teaspoon smoked paprika
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Chopped chives, to garnish
Place your eggs in a pot of cold water. Bring the water up to a boil and then turn off the heat. Let the eggs sit for 8 minutes, then immediately transfer them to an ice bath. Drain, peel, and set the eggs aside to use later.
To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add the apple cider vinegar, brown sugar, peppercorns, salt, cinnamon stick, and chile de arbol. Stir to combine. Carefully lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours.
Remove the eggs from the brine, slice each egg in half and scoop out the yolks.
Place the yolks in a medium-sized bowl with the salt, mustard, paprika, olive oil, salt, and pepper. Mix together until smooth. Add a little bit of water to the mixture if it’s too stiff.
Using a pastry bag, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped chives and serve.