Easy to make and so very addicting, Red Beet Pickled Deviled Eggs are the magical mash up of pickled eggs and deviled eggs.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Appetizer
Cuisine: American
Keyword: deviled eggs, pickled eggs
Servings: 12
Calories: 151kcal
Author: Kellie
Cost: $10
Equipment
saucepan
hand mixer
Ingredients
For the Pickled Eggs:
1 15ouncecan red beets
3tablespoongranulated sugar
1/2cupwhite vinegar
12large hard boiled eggspeeled
1large jarbowl or pitcher large enough to hold the eggs
For the Deviled Eggs:
1/3cupmayonnaise
1teaspoondry mustard
1/4teaspoononion powder
1/4teaspoonTabasco sauce
kosher salt and fresh ground pepperto taste
Paprika
chopped chives
Instructions
To Make the Pickled Eggs:
Strain the beet juice into a medium saucepan. Stir in the sugar and vinegar. Bring the mixture to a boil over medium heat, the reduce to low. Simmer the mixture until the sugar has dissolved.
Place the eggs and beets in a large jar. Pour the mixture over the eggs and seal with a lid.
Refrigerate for at least 2-3 days.
To make the Deviled Eggs:
Cut the eggs in half lengthwise from top to bottom. Remove the yolks and place in a large bowl.
Add the mayonnaise, mustard, onion powder and Tabasco to the yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.
Notes
Pickled Deviled Eggs can be made up to 24 hours in advance. Cover and store in the refrigerator until ready to serve.