Beet-Pickled Deviled Eggs
A sour, earthy beet and peppercorn brine adds more than just an explosive flavor to these pickled deviled eggs: it also turns them a dazzling shade of pink.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peteandgerrys.com.
Cooking tools:
- Piping bag
- Mason jar
- Mixing bowl
- Refrigerator
- Fork
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 6 Pete & Gerry's eggs
- 1 16-ounce can or jar pickled beets
- 1 cup apple cider vinegar
- 1/3 cup brown sugar
- 1 tablespoon fiery pink peppercorns
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon curry powder
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- Salt
- pepper
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