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Pickled Deviled Eggs

Dyed eggs are the ultimate Easter tradition. And now you can take the celebration a step further by dyeing the entire egg itself and stuffing it with a creamy egg salad. The secret ingredient for the fuchsia rim? Beets!
5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 8 servings

Ingredients  

  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, peeled and sliced
  • 1 small shallot, sliced
  • 1 teaspoon sugar
  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon sweet relish
  • Salt and pepper, to taste
  • Paprika, for dusting

Instructions 

  • Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.
  • Transfer the beet mixture to a container and cool it completely, uncovered.
  • Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.
  • Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.
  • Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.
  • Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.
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