Red Beet Pickled Deviled Eggs
Perfect for Easter appetizer platters or any time you want to serve something beautiful and delicious. The beets add a rich, red color and the pickling solution gives a subtle tang.
Make Red Beet Pickled Eggs the evening beforehand. Recipe link here . Recipe can be doubled, tripled, etc. to your needs. Pickle eggs overnight, but no longer as you do not want the red color to soak all the way through to the yolk.
Drain pickling solution and keep eggs tightly covered so they don’t dry out. Slice eggs lengthwise and remove yolks. Place yolks in a bowl and mix with the following (good for six whole eggs, or 12 deviled eggs):
3 tbsp. mayonnaise, such as Best Foods
1 1/2 tbsp. grainy or smooth mustard
1/8 tsp kosher salt
1/8 tsp ground pepper
Chives, freshly snipped for garnish
Adjust seasonings for taste and adjust mayonnaise for texture. You want the yolk mixture to be creamy and rich. Fill empty egg whites with yolk mixture. Top with snipped chives. Cover tightly with plastic wrap and refrigerate until ready to serve.