How to Make Deviled Pickled Eggs - A Step-by-Step Guide

Deviled pickled eggs are a delicious and tangy twist on the classic deviled eggs. This recipe takes the traditional deviled eggs and adds a kick of flavor with the addition of pickled eggs. The combination of tangy pickled eggs and creamy deviled filling creates a unique and irresistible appetizer or snack.

These deviled pickled eggs are perfect for parties, picnics, or simply as a tasty addition to your meal. The tanginess of the pickled eggs pairs perfectly with the creamy and savor...

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Ingredients

  • 1 (16 ounce) can sliced beets, drained with liquid reserved
  • 1 cup white sugar
  • ¾ cup distilled white vinegar
  • 10 whole cloves
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 2 bay leaves
  • 12 hard-boiled eggs, peeled
  • ¼ cup mayonnaise
  • 1 teaspoon sweet pickle relish
  • 1 teaspoon prepared yellow mustard

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 3 days
  • Total Time: 3 days 25 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • Nutrition

    191 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 214mg
    • Sodium: 463mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 1g
    • Total Sugars: 19g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 121mg