Beet Pickled Devilled Eggs - alive magazine

Name: Beet Pickled Devilled Eggs - alive magazine
Ingredients: 2 medium beets, peeled and quartered; 6 large free-range eggs; 3/4 cup (180 mL) cider vinegar; 1 Tbsp (15 mL) whole black peppercorns; 1/3 cup (80 mL) reduced-fat sour cream; 1 Tbsp (15 mL) chopped chives; 1 Tbsp (15 mL) yellow mustard or creamy Dijon; 1 tsp (5 mL) curry powder; 1/2 tsp (2 mL) paprika; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) sea salt; Pickled jalapeno, for garnish (optional)

www.alive.com

If you’re in need of an appetizer for the impending Easter holiday that offers some wow factor, try these pretty in pink devilled eggs. The vinegary snap of old…

View full recipe on www.alive.com

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.alive.com.

Share this recipe:

Cooking tools: