“Devilish” Pickled Eggs

Deviled Pickled Eggs

I was looking for a fun way to serve my pickled eggs for Easter dinner and I thought of making deviled eggs with them. They came out so pretty- and colorful.

The eggs were pickled with beet juice, for the bright pink color.

The rest of the dish, I made just like I would normally make deviled eggs.

I started with 12 eggs. I cut them in half and carefully scooped out the yolks.

I used a fork to smash up the yolks. Then I added 1/4 cup of mayonnaise, 1 tablespoon of honey mustard, salt and pepper to taste and a pinch of cumin.

I used a small cookie scoop to place the yolk mixture in each of the eggs.

Then I just placed them on the plate, with some pretty purple micro greens underneath. Simple and very pretty.

Of course, you don’t need to serve them just on Easter. These eggs would make a nice addition to any Spring or summer meal.

Here are the directions for making the pickled eggs.

Pickled Eggs

1 c. beet juice (cooking liquid)

1 c. apple cider vinegar

1 c. sugar- you can use less

1 onion, sliced thin, optional

1 T. pickling spice

2 t. salt

6-12 hard cooked eggs, peeled

In saucepan, heat all ingredients together, except the eggs. Bring to a simmer and cook 5 minutes on low heat. Cool mixture down. Place eggs in a jar or other container with a tight fitting lid. Pour over the beet juice mixture. Cover jar and place in the fridge. Wait one day before eating. Eggs will keep a few weeks.