Pickled Deviled Eggs
- SERVES
- 8
- CHILL TIME
- 2 Hr
- COOK TIME
- 20 Min
Take your deviled eggs up a notch by pickling them first. We pickle our eggs in a mixture of vinegar, beet, and just a bit of sugar to give them a light 'n' tangy flavor. Then, they get sliced and filled with a classic deviled egg mixture to complete this extraordinary recipe for Pickled Deviled Eggs. Yum!
What You'll Need
- 3 cups water
- 1 cup white vinegar
- 1 small beet, peeled and sliced
- 1 teaspoon sugar
- 1/4 teaspoon salt, divided
- 8 hard-boiled eggs, peeled
- 1/4 cup light mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish, drained
- 1/8 teaspoon black pepper
What to Do
- In a medium saucepan over medium-high heat, bring water, vinegar, beet, sugar, and 1/8 teaspoon of salt to a boil. Cover and simmer about 20 minutes, or until the beet is tender. Transfer mixture to a bowl and let cool completely. Do not cover.
- Add eggs to the mixture, submerging them entirely in the liquid. Refrigerate 4 to 6 hours, stirring once or twice while eggs are marinating.
- Remove eggs from mixture and pat dry. Discard remaining beet mixture. Cut the eggs in half lengthwise and remove yolks.
- In a small bowl, combine yolks, mayonnaise, mustard, sweet relish, remaining salt, and the pepper. Divide the mixture evenly among the egg whites. Serve immediately, or chill until ready to serve.
Read NextSpring Picnic Roll-Ups
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 117
- Calories from Fat 71
- Total Fat 7.9g 12 %
- Saturated Fat 2.0g 10 %
- Trans Fat 0.0g 0 %
- Protein 6.6g 13 %
- Amount Per Serving % Daily Value *
- Cholesterol 189mg 63 %
- Sodium 234mg 10 %
- Total Carbohydrates 3.5g 1 %
- Dietary Fiber 0.4g 2 %
- Sugars 2.7g 0 %
