Beet Pickled Deviled Eggs

By nperry1006

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Ingredients

• 3 cups water
• 1 cup apple cider vinegar
• 1 beet, scrubbed, peeled and cubed
• 1 tbsp sugar
• 1 tsp salt, plus more for seasoning
• 12 hard boiled eggs, peeled
• 1/3 cup mayonnaise
• 1 tbsp mustard
• 2 tbsp minced chives
• pepper, for seasoning

Preparation

Step 1

Combine water, vinegar, beets, sugar and 1 tsp salt in large saucepan set over high heat. Bring to a boil, reduce to a simmer and cook until the beets are just tender, about 12-15 minutes, creating a pickling liquid.

Combine eggs with cooled beets and pickling liquid in a large, lidded container. Make sure eggs are submerged. Refrigerate for 24 hours to allow the eggs to pickle in the brine. (The eggs can be stored this way up to 5 days. The longer the time, the more intense the flavor and coloring).

When ready to serve, remove the eggs from the brine and pat dry with a paper towel (discard the brine and beets). Slice in half and separate yolks. In a mixing bowl, combine yolks, mayonnaise, mustard and chives. Mash mixture with a fork until well blended and smooth. Season to taste with salt and pepper.

Fill the egg halves with the yolk mixture. Refrigerate any leftovers.