Deviled Pickled Eggs Recipe - Allrecipes.com
  • READY IN 3+ days

Deviled Pickled Eggs

Recipe by  

"These are very very good."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Measure 1 cup beet juice from reserved juice.
  2. Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  3. Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  4. Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 mins
  • READY IN 3 days 25 mins

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Jan 19, 2014

I love eggs pickled in beet juice and also deviled eggs. I never thought of combining them. This sounds so good. I have the eggs on now to give this recipe a try. Hope I can wait the three days!!

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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