PICKLED DEVILED EGGS
One of the vintage recipes that deserves to make a comeback. Hardboiled eggs that are pickled in a sweet red beet brine. They are then sliced in half and deviled. These eggs are the perfect blend of sweet, tangy, salty, and savory. They make a wonderfully tasty appetizer or protein for a meatless dinner.
- Prep Time: 1 hour, 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, 30 minutes
- Yield: Serves 6
- Category: Starter
- Method: Boil
- Cuisine: Vintage Recipes
Ingredients
For the eggs:
- 2 cans (15-ounces) sliced red beets
- 1 cup sugar
- 1 cup apple cider vinegar
- 12 hard-boiled eggs
For the deviled eggs:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
Make the pickled eggs. Drain both cans of beets, reserving the beet juice in a 2-quart glass jar.
Pour the sugar and vinegar into the jar. Tightly screw on the lid and shake to dissolve the sugar. This may take several minutes. Shake, then allow the mixture to settle, shake again until the sugar is dissolved.
Add the peeled, hard-boiled eggs and the red beet slices. Shake to combine and refrigerate for at least 4 hours, preferably overnight.
To make the deviled eggs:
Cut each of the eggs lengthwise in half. Remove the yolks to a medium-sized bowl.
Mash the yolks with a fork until they are fine crumbs. Add the mayonnaise, sour cream, mustard, salt, and pepper. Mix well.
Divide the filling between the egg white halves. Garnish with snipped fresh chives. Serve on a Deviled Egg plate.
Find it online: https://eatsbythebeach.com/pickled-deviled-eggs-vintage-recipe/