Deviled Pickled Eggs

These are very very good.

Original recipe makes 12 servings

Ingredients

1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
3/4 cup distilled white vinegar
10 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 bay leaves
12 hard-boiled eggs, peeled
1/4 cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

  • PREP

    20 mins

  • COOK

    5 mins

  • READY IN

    3 days 25 mins

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.

Nutrition

Calories: 191 kcal
Carbohydrates: 20.8 g
Cholesterol: 214 mg
Fat: 9.1 g
Fiber: 1 g
Protein: 6.8 g
Sodium: 463 mg

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