Beet Pickled Deviled Eggs

Make pickled beets and hard boiled eggs.

1. Before making these deviled eggs, you’ll first need to pickle beets and make hard boiled eggs. You can make the pickled beets up to 6 weeks ahead of time. Follow this easy step-by-step guide to make pickled beets. Once all of the beets are gone, save the liquid in the the fridge, until you’re ready to make the deviled eggs.
2. You can cook, peel and store the hard boiled eggs in the fridge up to 3 days in advance. Follow this easy guide for how to hard boil eggs.

Prepare the deviled eggs.

1. Once you peel and boil the eggs, place them in the pickled beet liquid in the jar. Make sure the eggs are completely covered in the liquid. If you need to, you can add a little bit of water to completely cover the eggs.
2. Store the eggs in the pickled beet juice in the fridge for 24 hours.
3. After 24 hours, use a slotted spoon to remove the eggs from the beet brine.
4. Gently slice each of the eggs in half lengthwise with a sharp knife.
5. Remove the yolks from the eggs and place them in a medium bowl. Mash the yolks of the eggs into a small crumble with a fork.
6. Add the mayonnaise, dijon mustard, salt and pepper. Stir to combine all of the ingredients.
7. Spoon or pipe the filling into the egg white halves.
8. Transfer the eggs to the refrigerator to chill for at least 15-20 minutes before serving.
9. Optional: garnish the deviled eggs with a sprinkling of fresh chopped chives, parsley or cracked black pepper, if you’d like.