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Plate of pickled eggs that have been deviled - the yolks mixed with mayonaise, sour cream, and a touch of mustard.

PICKLED DEVILED EGGS


Description

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.


Ingredients

Scale

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.

  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 15 minutes
  • Category: Starter
  • Method: Boil
  • Cuisine: Vintage Recipes

Keywords: vintage recipes, egg recipes, deviled eggs, pickled eggs, starters, meatless meals, picnic recipes