Beet-Pickled Deviled Eggs | Appetizer, featured and more | Seasons Olive Oil & Vinegar Recipes blog
Our Beet-Pickled Deviled Eggs are a vibrant, flavorful twist on a classic. They are made with Bianco White Balsamic Vinegar and our bold Pepe e Aglio Seasoning
Ingredients
- 6 hard-boiled eggs, peeled
- 1 raw or cooked beet, peeled and sliced
- 2/3 cup water
- 2/3 cup Bianco White Balsamic Vinegar
- 1 teaspoon Fleur de Sel
- 4 tablespoons mayonnaise
- 1 tablespoon Edmond Fallot Dijon Mustard
- 2 Tbs. Herbs de Provence Infused Olive Oil
- Fleur de Sel, to taste
- Pinch of Pepe e Aglio
- Fresh dill sprigs, for garnish
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