Pink Pickled Deviled Eggs
Pink Pickled Deviled Eggs are a beautiful side dish or appetizer perfect for your holiday table. Hard boiled eggs are lightly pickled in beet juice and vinegar for the unique color that is sure to impress your guests!
- 1 c. pickled beet juice
- 1 c. apple cider vinegar
- 12 hard boiled eggs peeled
- 1/2 c. mayo
- 2 tsp. Dijon mustard
- 1/2 tsp. honey
- pinch of salt
- 2 Tbsp. chives divided
Add the pickled beet juice, apple cider vinegar and peeled eggs to a jar. Refrigerate for 12-20 hours.
Remove the pickled eggs from the jar and rinse quickly under cold water. Place on a paper towel.
Cut each egg in half lengthwise and remove the yolks.
In a small bowl add the egg yolks and using a fork break them into fine crumbs. Add the mayo, Dijon, honey, salt and 1 Tbsp. chives. Continue stirring vigorously with the fork until smooth.
Add the yolk mixture to a plastic bag. Snip the corner of the bag and pipe the mixture into the egg whites.
Garnish with the remaining chives. Serve immediately or store refrigerated for up to 3 days.