Pickled Deviled Eggs
Pickled Deviled Eggs are pretty in pink. Just one easy extra step and you add a beautiful rosy color to your deviled eggs! Deviled eggs are definitely an all-time favorite for my family. But do you ever wonder what you could do to make them a little more special? Pickling the egg after it is cooked, but before cutting and stuffing them is so very easy! Just place the cooked, cooled, and peeled eggs in a glass container, like an oversized mason jar, and cover the eggs with the beet tinted pickling liquid. Make sure the eggs are fully submerged and that they are not too crowded. If an egg is tightly next to another, the lovely pickling solution will not tint the eggs where they are touching. I also found that putting a ramekin, bowl, or small glass, or plate on top of the eggs in the pickling liquid helps keep them submerged. After a bath in the pink pickling solution, the eggs are halved and the yolks are removed. The deviled egg filling from the yolks is then made simply with mayo, sweet pickled relish, and seasonings. It is the dry mustard that makes these eggs devilishly good! You can use a piping bag with a large star tip to fill the pink tinted whites with the deviled egg filling. I like that it makes the deviled eggs look a little fancy and it is a very quick way to fill the eggs. But you can also use a teaspoon, which also works really well and with the sprinkling of a few finely cut chives, your Pickled Deviled Eggs will look just as beautiful!Pickled Deviled Eggs
Ingredients
Instructions
Pickling Solution:
Cook Eggs:
Fill Eggs:
Recipe Notes
Nutrition