Beet Pickled Deviled Eggs
Created by Linky on August 10, 2024
- Servings: 6
- Prep Time: 25m
- Cook Time: 25m
- Recipe #43388
Ingredients
- Beet Dye
- 1/2 pound beets, peeled and sliced (2 medium beets)
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
- Eggs
- 6 eggs (hard boiled)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Garnish
- Paprika
- Chives, snipped
- 1/4 teaspoon flaked salt
How to Make
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Step 1: Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beets are tender.
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Step 2: Let the beet mixture cool completely, then put a large bowl. Add the peeled eggs, make sure they're completely covered, then chill (stirring once or twice), for at least 2 hours or overnight for a more intense color.
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Step 3: Remove the eggs from the beets and pat dry. Slice lengthwise and remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
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Step 4: Mash yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's as smooth as possible.
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Step 5: Either spoon some yolk mixture into each egg white, or use a zip-lock bag with the corner snipped off to pipe yolks into whites.
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Step 6: Garnish with paprika, a pinch of chives and a bit of flaked salt.
Nutritional Facts
- Serving Size: 1 (468 g)
- Calories 399.3
- Total Fat - 24.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 905.8 mg
- Sodium - 948.9 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 1.2 g
- Sugars - 5.7 g
- Protein - 31.6 g
- Calcium - 152.9 mg
- Iron - 4.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg