Beet Pickled Deviled Eggs
Ingredients
- 6 eggs, boiled and peeled, cooled
- 2 cups beet juice (from the can is fine)
- 1 TBSP vinegar
- 3 TBSP mayonnaise
- 1/2 TBSP mustard
- dash hot sauce (optional)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- pinch salt and pepper
- sliced green onions, for garnish
Instructions
- In a bowl, combine the beet juice and vinegar. Submerge the eggs in the mixture.
- Allow the eggs to soak for at least 3 hours to overnight. (The eggs pictured soaked for 6 hours).
- Cut the eggs in half vertically. Scoop out the yolks into a bowl and set eggs on a plate.
- Add the mayo, mustard, hot sauce, garlic powder, paprika, salt and pepper to the yolks, Whisk until creamy.
- Add to a piping bag or plastic bag with the tip cut off. Pipe into the egg yolks.
- Top with green onions if desired.