Pickled Deviled Eggs
Try this twist on a classic appetizer.
Prep
Cook
| Category: | Appetizers |
| Seasons | |
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Ingredients
Ingredients
| 7 Oakdell Omega-3 Brown Eggs, hard-boiled & peeled |
| 1 cup apple cider vinegar |
| 1 tbsp granulated sugar |
| 2 1/4 tsp Kosher Salt |
| 3 cups Water |
| 1 small red beet, peeled and halved |
Filling
| 2 tbsp light mayonnaise |
| 1 tsp dijon mustard |
| 1/2 tsp Salt |
| 1 dash pepper |
| 12 sprigs Dill |
Pickled Deviled Eggs Directions
- In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 1/4 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly.
- Pour into a large heat-safe jar or bowl (including beet). Add 6 hard-boiled eggs, stir gently, and refrigerate for at least 3 hours or overnight for a darker shade of pink (stirring occasionally).
- Remove eggs from liquid. Halve eggs. Place whites on paper towel to remove excess pink liquid and then place on a platter.
- Gently transfer yolks to a bowl and smash. Add ½ of the egg (yolk and white) from the remaining hard-boiled (but not dyed) egg. Add mayonnaise, mustard, salt, pepper and ½ of the dill sprigs to the bowl and mix well.
- Spoon or pipe the filling into the egg whites.
- Garnish with additional dill.
