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Deviled Pickled Eggs Recipe

Recipe by: Kathy Van Pelt

"These are very very good."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In3 d 25 m
  • 1Measure 1 cup beet juice from reserved juice.
  • 2Combine 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.
  • 3Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  • 4Cut 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.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 12 servings
  • 191 cals
  • 1 (16 ounce) can sliced beets, drained with liquid reserved
  • 1 cup white sugar
  • 3/4 cup distilled white vinegar
  • 10 whole cloves
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon sweet pickle relish
  • 1 teaspoon prepared yellow mustard
Nutrition

Amount per serving ( 5 total)

  • Calories:
    191
    10%
  • Fat:
    9.1
    14%
  • Carbs:
    20.8
    7%
  • Protein:
    6.8
    14%
  • Cholesterol:
    214
    71%

Based on a 2,000 calorie diet

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