1CupBeet JuiceFrom Canned Beets or Squeezed from Cooked, Shredded Beets
1CupWhite Vinegar
½CupWhite Granulated Sugar
1TeaspoonSalt
4Whole Cloves
Deviled Eggs:
6Large Eggs
½TeaspoonDry Mustard
¼TeaspoonSalt
2TeaspoonsSweet Pickle RelishWell Drained
2 to 3TablespoonsMayonnaise
2TeaspoonsFinely Cut Chives for Garnish
Instructions
Make the Pink Pickling Liquid. In a medium saucepan mix together the beet juice, white vinegar, sugar, salt, and whole cloves. Bring to a simmer stirring occasionally. When sugar is dissolved, turn off the heat and allow the liquid to cool.
1 Cup Beet Juice, 1 Cup White Vinegar, ½ Cup White Granulated Sugar, 1 Teaspoon Salt, 4 Whole Cloves
Cook the Eggs. Place eggs in a large saucepan, cover with cold water, and bring to a full boil over medium-high heat. Turn off the heat and cover the pan with a lid. Let the eggs sit in hot water for 10 minutes. Drain eggs and rinse well with cold water. Cover eggs with cold water and allow eggs to cool for about 15 minutes. Peel the eggs.
6 Large Eggs
Pickle the Eggs. Place whole, peeled, eggs in a glass jar or bowl. Pour the pickling solution over the eggs. If the eggs float, add a plate or ramekin to the container to weigh down the eggs into the pickling solution. Cover tightly and for refrigerate up to 24 hours.
Prepare Eggs for Filling. Drain the eggs and rinse them well. Cut the eggs in half lengthwise and remove yolks.
Make the Filling. Place the yolks in a small bowl. Mash the yolks with a fork and add the dry mustard, salt, and pickle relish. Add 2 tablespoons of mayonnaise and mix well. Continue to add mayonnaise one teaspoon at a time, until the mixture is moist but still stiff. Taste and adjust seasoning as needed.
½ Teaspoon Dry Mustard, ¼ Teaspoon Salt, 2 Teaspoons Sweet Pickle Relish, 2 to 3 Tablespoons Mayonnaise
Fill the Eggs. Use a spoon or pipe the filling into each halved egg. Plate eggs and garnish with cut chives.
2 Teaspoons Finely Cut Chives for Garnish
Notes
My Top Tips♡ The liquid from canned beets will have a lighter color than liquid squeezed from cooked shredded beets.♡ Pickled flavor increases and a deeper pink color occurs, the longer the eggs are in the pickling solution.♡ The eggs in the picture were pickled for 12 hours.♡ The dry mustard is the spice that “devils” these eggs. If you find it too strong for your taste, reduce the ½ teaspoon to ¼ teaspoon. Prepared Dijon mustard can also be substituted for dry mustard. Add ¼ teaspoon at a time until the taste is to your liking.♡ Eggs that are too crowded or pressed against the sides of the container while pickling may form white spots. A larger container is always best.♡ If the eggs roll to their sides on a flat plate, remove a very narrow slice of egg white from the bottom of each egg.