Deviled Pickled Eggs

Ingredients

• Servings: 12
• 1 (16 ounce) can sliced beets, drained with liquid reserved
• 1 cup sugar
• 3/4 cup distilled 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

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• measure 1 cup beet juice from reserved juice.
• combine 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.
• place beets and eggs into a large bowl. pour beet juice mixture over beets and eggs. refrigerate for 3 days. drain and discard pickling liquid.
• cut 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 . serve beets and eggs on a platter.