Beet Deviled Eggs | Horry-Georgetown Technical College

Ingredients

• 6 large eggs
• 2 cups juice from pickled beets
• 1 cup apple cider vinegar
• 1/3 cup brown sugar
• 1 tablespoon black peppercorn or melange of peppercorn
• 1 teaspoon sea salt
• 1 teaspoon maielle dijon mustard or any dijon is fine
• 1 tablespoon mayonnaise store bought or fresh made
• 1/2 teaspoon curry powder
• 1 tablespoon white balsamic vinegar
• 2 tablespoons olive oil
• season to taste