Deviled Pickled Eggs Best Dishes

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Deviled Pickled Eggs

"These are very very good."

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

Instructions :

Prep : 20M	Cook : 12M	Ready in : P3D

Measure 1 cup beet juice from reserved juice.
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.
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.
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.

Notes :

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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