Pickled Beet Deviled Eggs - make 'um pretty!
Can't recall where I saw these eggs but
definitely wanted to give them a try.
Make six hardboiled eggs like you usually do.
Let them cool and then peel them.
Strain the juice from a jar of pickled beets and
add the juice to the whole hardboiled eggs,
placing them in a non reactive bowl or container.
Make sure the whole egg is covered, or
turn the eggs a couple of times to be sure all sides get the color.
Refrigerate for 24 hours but no more.
Slice eggs in half and remove yolks to a bowl.
Crush yolks with a fork till broken up.
Add one tbs prepared horseradish,
two teaspoons of sour cream,
two tsp stone ground mustard,
one tbs of mayonnaise,
couple of drops of hot sauce,
one tsp turmeric (for yellow color),
salt and pepper to taste.
Blend mixture till smooth.
If mixture is too dry add a bit more sour cream.
Fill or pipe egg mixture into egg halves.
Sprinkle with dried or fresh chives and serve.
definitely wanted to give them a try.
Make six hardboiled eggs like you usually do.
Let them cool and then peel them.
Strain the juice from a jar of pickled beets and
add the juice to the whole hardboiled eggs,
placing them in a non reactive bowl or container.
Make sure the whole egg is covered, or
turn the eggs a couple of times to be sure all sides get the color.
Refrigerate for 24 hours but no more.
Slice eggs in half and remove yolks to a bowl.
Crush yolks with a fork till broken up.
Add one tbs prepared horseradish,
two teaspoons of sour cream,
two tsp stone ground mustard,
one tbs of mayonnaise,
couple of drops of hot sauce,
one tsp turmeric (for yellow color),
salt and pepper to taste.
Blend mixture till smooth.
If mixture is too dry add a bit more sour cream.
Fill or pipe egg mixture into egg halves.
Sprinkle with dried or fresh chives and serve.
Tangy, tasty, and lovely.
Impress adults and children alike with these colorful eggs.
They do look pretty.
ReplyDeleteHi Sue, thanks dh scoffed at them but then raved about them after eating one, lol
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