When I was growing up, my family didn't eat beets, which is probably why I had never heard of pickled beet eggs before I married my husband. His grandmother grew up during the depression and she didn't waste a thing, which included leftover beet juice. Peeled, hard-cooked eggs are soaked in that juice until they absorb the flavor and color of the juice. That's all there is to it.
Here are my recipes for pickled beets and hard-cooked eggs that peel perfectly every time, and my recipe for deviled eggs is listed at the bottom of this post.
Place the peeled eggs in the beet juice and soak for several hours or even longer. The longer you soak them, the more color and flavor they will absorb. Then use them any way you like.
I like to slice them thin and add them to salads.
Or cut them in half to make the prettiest deviled eggs ever.
I like to press the egg yolks through a mesh sieve so my deviled egg filling doesn't have any lumps. Or you could just mash them with a fork.
Mix the yolks with mayo, vinegar, mustard, and a little salt and pepper. Place the filling in a pastry bag and fill the empty egg halves.
Make them and watch them disappear!
Pickled Deviled Eggs
makes 24 halves
- 12 peeled hard-cooked eggs that have been soaked in beet juice
- 1/2 cup real mayonnaise (we love Duke's)
- 1 teaspoon white distilled vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
- finely chopped herbs for garnish
- Cut eggs in half and remove yolks.
- Place yolks in a bowl and combine with mayo, vinegar, and mustard; mix well.
- Taste and add salt and pepper if needed.
- Fill empty egg white halves with filling and serve immediately. Refrigerate leftovers.