Hot Pink Sweet Beet Deviled Eggs

Deviled eggs are one of my favorite go to snacks all year long! I'm also a huge fan of pickled things and beets - so this recipe is pretty much perfection for me!  It's so easy to soak your eggs in beet juice and vinegar overnight and serve them the next day! They taste sweet, salty and tangy and look oh so pretty!

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

6 large eggs

2 16- ounce cans of beets (strain and use the juice)

1 c apple cider vinegar

1/3 c brown sugar

1 tsp. salt

1 tsp. dijon mustard

1 tbs . mayonnaise

1 tbs . vinegar

2 tbs . olive oil

salt and pepper to taste

fresh rosemary or sage for garnish

paprika to taste


1Hard boil your eggs and remove the shells. Set the eggs aside.

2To prepare the brine, pour 2 cans of beet juice into a large bowl. Add cider vinegar, sugar and salt. Stir mixture.

3Gently lower the peeled eggs into the brine. Cover and refrigerate overnight.

4When brining is finished, cut eggs in half and remove yolks.

5Place yolks in a medium-sized bowl, and add mustard, mayonnaise, vinegar, and olive oil. Mix together until smooth.

6Salt and pepper to taste.

7Using a pastry bag or a plastic bag, pipe the yolk into the now pink eggs. Sprinkle with chopped herbs and season with salt, pepper and paprika.

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