Beet Deviled Eggs – Pickerfresh

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Beet Deviled Eggs

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Category

Appetizers

Cuisine

American

Author:

Pickerfresh

Servings

12 Deviled Eggs

Prep Time

15 minutes

Cook Time

8-10 minutes

This recipe yields a delicious appetizer, perfect for parties or special occasions! Here’s how to make Beet Deviled Eggs:

Beet Deviled Eggs

Ingredients

6 large eggs
Pickerfresh Pickled Beets
3 tbsp mayonnaise
1 tsp Dijon mustard
Salt to taste
Pepper to taste

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Directions

Boil the eggs in water for 8-10 mins. Remove shell.
Remove the beets from the Pickerfresh jar (and save for later). DO NOT DRAIN THE JUICE!
Place the eggs directly back into the jar with the beet juice and let sit for a few hours.
Once the eggs are pink, remove them from the jar, slice open in half and remove the yolk.
Mix together the yolks, mayonnaise, Dijon mustard and salt and pepper to taste.
Pipe that mixture into the eggs and garnish.
Serve with the beets on the side!

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