Jump to recipe• Leftovers?
• Serving Size?
• Consider Adding More Flavor:
• Additional Topping Ideas!
• No Piping Bag?
..
Beet Pickled Deviled Eggs
THE most BEAUTIFUL and creative Deviled Eggs EVER! Make these for your spring gatherings and parties & you’ll receive lots of compliments!
➡️ Here’s how to make Perfect Hard-Boiled Eggs and Homemade Mayonnaise.
💡 Rachel’s Tips:
• Leftovers?
Leftover deviled eggs can be refrigerated for one to two days but are best enjoyed immediately.
• Serving Size?
Each serving size is equal to three deviled eggs.
• Consider Adding More Flavor:
Add paprika, cayenne, or chili flakes.
• Additional Topping Ideas!
Green onions, pickles, microgreens, chives, or bacon.
• No Piping Bag?
Use a teaspoon to transfer the yolk mixture back into the eggs. Or snip the corner off of a Ziplock type baggie.
• Can these be made ahead?
The eggs can sit in the brine and be stored in an airtight container in the fridge for up to three days. Slive them and make the filling right before serving though for best results.
Are eggs healthy? Find out 17 Reasons to Eat Eggs here.
Makes 4 servings
Ingredients:
- 4 cups Pickled Beets (homemade or store-bought)
- 12 Eggs, hard boiled, peeled
- 1/3 cup Mayonnaise
- 1-1/2 Tbsps Dijon Mustard
- 1-1/2 Tbsps Apple Cider Vinegar
- 1/2 tsp Sea Salt
- 1/4 cup Fresh Dill, chopped
- 1/2 cup Radishes, julienned
Instructions:
Remove the beets out of the brine and use them for another recipe. We don’t need the actual beets for these deviled eggs – just the beautiful brine.
In an airtight container or jar add the brine and your eggs that have been hard-boiled and peeled. Make sure the brine is covering the eggs completely. Let them marinate in the fridge for eight hours or overnight.
Take the eggs out of the brine and dry them with a paper towel.
Slice them in half.
Remove the yolks then add the yolks to a bowl. Add in the mayonnaise, mustard, and apple cider vinegar. With a hand blender or a fork blend until very smooth. Season with sea salt to taste.
Place your yolk mixture in a piping bag with a star or plain piping tip. Pipe the yolk mixture nicely back into the eggs.
Sprinkle your deviled eggs with fresh dill and garnish with radish slices.
Enjoy!
❤️Rachel
Ingredients
- 4 cups Pickled Beets (homemade or store-bought)
- 12 Eggs, hard boiled, peeled
- 1/3 cup Mayonnaise
- 1-1/2 Tbsps Dijon Mustard
- 1-1/2 Tbsps Apple Cider Vinegar
- 1/2 tsp Sea Salt
- 1/4 cup Fresh Dill, chopped
- 1/2 cup Radishes, julienned
Instructions
- Remove the beets out of the brine and use them for another recipe. We don't need the actual beets for these deviled eggs - just the beautiful brine.
- In an airtight container or jar add the brine and your eggs that have been hard-boiled and peeled. Make sure the brine is covering the eggs completely. Let them marinate in the fridge for eight hours or overnight.
- Take the eggs out of the brine and dry them with a paper towel. Slice them in half. Remove the yolks then add the yolks to a bowl. Add in the mayonnaise, mustard, and apple cider vinegar. With a hand blender or a fork blend until very smooth. Season with sea salt to taste.
- Place your yolk mixture in a piping bag with a star or plain piping tip. Pipe the yolk mixture nicely back into the eggs.
- Sprinkle your deviled eggs with fresh dill and garnish with radish slices.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 cups Pickled Beets (homemade or store-bought)
- 12 Eggs, hard boiled, peeled
- 1/3 cup Mayonnaise
- 1-1/2 Tbsps Dijon Mustard
- 1-1/2 Tbsps Apple Cider Vinegar
- 1/2 tsp Sea Salt
- 1/4 cup Fresh Dill, chopped
- 1/2 cup Radishes, julienned
Instructions
- Remove the beets out of the brine and use them for another recipe. We don't need the actual beets for these deviled eggs - just the beautiful brine.
- In an airtight container or jar add the brine and your eggs that have been hard-boiled and peeled. Make sure the brine is covering the eggs completely. Let them marinate in the fridge for eight hours or overnight.
- Take the eggs out of the brine and dry them with a paper towel. Slice them in half. Remove the yolks then add the yolks to a bowl. Add in the mayonnaise, mustard, and apple cider vinegar. With a hand blender or a fork blend until very smooth. Season with sea salt to taste.
- Place your yolk mixture in a piping bag with a star or plain piping tip. Pipe the yolk mixture nicely back into the eggs.
- Sprinkle your deviled eggs with fresh dill and garnish with radish slices.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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