Deviled Pickled Eggs

Name: Deviled Pickled Eggs
Cook time: 5 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 1 (16 ounce) can sliced beets, drained with liquid reserved; 1 cup white sugar; ¾ cup distilled white vinegar; 10 whole cloves; 1\u2009½ teaspoons salt; ¼ teaspoon ground black pepper; 2 bay leaves; 12 hard-boiled eggs, peeled; ¼ cup mayonnaise; 1 teaspoon sweet pickle relish; 1 teaspoon prepared yellow mustard

These are very very good.

INGRIDIENT

1 (16 ounce) can sliced beets, drained with liquid reserved

1 cup white sugar

¾ cup distilled white vinegar

10 whole cloves

1 ½ teaspoons salt

¼ teaspoon ground black pepper

2 bay leaves

12 hard-boiled eggs, peeled

¼ cup mayonnaise

1 teaspoon sweet pickle relish

1 teaspoon prepared yellow mustard

DIRECTION

Step: 1

Measure 1 cup beet juice from reserved juice.

Step: 2

Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.

Step: 3

Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.

Step: 4

Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

NUTRITION FACT

Per Serving: 191 calories; protein 6.8g; carbohydrates 20.8g; fat 9.1g; cholesterol 213.7mg; sodium 462.6mg.

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