Deviled Pickled Eggs Recipe

Deviled Pickled Eggs Recipe

  • 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
  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.
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