Deviled Pickled Eggs
Ingredients
- 1 (16 ounce) can sliced beets, drained with liquid reserved ⓘ
- 1 cup white sugar ⓘ
- 3/4 cup distilled white vinegar ⓘ
- 10 whole cloves ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 2 bay leaves ⓘ
- 12 hard-boiled eggs, peeled ⓘ
- 1/4 cup mayonnaise ⓘ
- 1 teaspoon sweet pickle relish ⓘ
- 1 teaspoon prepared yellow mustard ⓘ
Instructions
- Measure 1 cup beet juice from reserved juice.
- Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
- Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
- Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Nutrition & Diet Analysis (per serving)
641
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).