The Pioneer Woman Tasty Kitchen
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Pickled Deviled Eggs

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Level: Easy

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Description

Pickled Deviled Eggs are pretty in pink. Just one easy extra step and you add a beautiful rosy color to your deviled eggs!

Ingredients

  • 1 cup Beet Juice, From Canned Beets Or Squeezed From Cooked, Shredded Beets
  • 1 cup White Vinegar
  • ½ cups Sugar
  • 1 teaspoon Salt
  • 4 whole Cloves
  • 6 whole Large Eggs
  • ½ teaspoons Dry Mustard
  • ¼ teaspoons Salt
  • 1 Tablespoon Finely Cut Chives, Divided
  • 2 Tablespoons Sweet Pickle Relish, Well Drained
  • 2 Tablespoons Mayonnaise

Preparation

In a medium sauce pan, mix beet juice, white vinegar, sugar, salt, and whole cloves. Bring to a simmer, stirring occasionally. When sugar is dissolved, turn off heat and allow to cool.

Place eggs in a large saucepan, cover with cold water, and bring to a full boil over medium high heat. Turn off heat and cover pan with a lid. Let eggs sit in hot water for 10 minutes. Drain eggs and rinse well with cold water. Cover eggs with cold water and allow eggs to cool for about 15 minutes. Peel eggs.

Place eggs in a glass jar or bowl. Pour pickling solution over eggs. If eggs float, add a plate or ramekin to the container to weight the eggs down into the pickling solution. Cover tightly and refrigerate up to 24 hours. Pickled flavor increases and deeper pink color occurs the longer the eggs are in the pickling solution.

To fill eggs, drain eggs and rinse well. Cut eggs in half to remove yolks.

Place yolks in a small bowl. Mash yolks with a fork and add dry mustard, salt, 2 teaspoons of the chives, and pickle relish. Add 1 tablespoon of mayonnaise and mix well. Continue to add mayonnaise one teaspoon at a time, until mixture is moist but still stiff. Taste and adjust seasoning as needed.

Spoon or pipe yolk mixture into each half egg. Plate eggs and garnish with remaining chives.

Notes:
1. The liquid from canned beets will have a lighter color than liquid squeezed from cooked shredded beets.
2. The dry mustard is the spice that “devils” these eggs. If you find it too strong to your taste, reduce the ½ teaspoon to ¼ teaspoon and add a small amount of prepared yellow mustard.
3. Prepared Dijon mustard can also be substituted for the dry mustard. Add ¼ teaspoon at a time until the taste is to your liking.
4. Eggs that are too crowded or pressed against the sides of the container while pickling may form white spots. A larger container is always best.
5. To make eggs sit on a flat plate, remove a very narrow slice of egg white from the bottom of each egg.

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