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Beet-Pickled Deviled Eggs
Beet-Pickled Deviled Eggs
We´re now getting closer to the Ester holiday and dyed eggs are the ultimate Easter tradition. Now you can take the celebration a step further by dyeing the entire egg itself with these Beet-Pickled Deviled Eggs and stuffing it with a creamy filling.
When you pickle deviled eggs you need perfectly hard-boiled eggs. Boiling eggs may sound like the simplest thing you…
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Picnic time
Those pickled eggs you may have seen yesterday were turned into deviled eggs this morning. Even though they have a pickled exterior, they taste almost exactly like the regular deviled eggs I make on a routine basis. Click here if you want to see a fun way to make deviled eggs for Halloween.
Deviled eggs (pickled or not)
6 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon cider vinegar
Sprinkle of salt
Dill sprigs or a dusting of paprika for garnish
Cut hard-boiled eggs in half and remove yolks. Mash the yolks, mayonnaise, mustard, vinegar and salt with a fork in a small mixing bowl until smooth. You can then spoon or pipe the filling back into the egg whites. Garnish eggs with dill or paprika, if desired. Refrigerated eggs until time to serve.
