
Pickled Deviled Eggs
40 Minutes
Serves 6 - 8

Ingredients:
Pickled Eggs -
6 Hard Boiled Eggs, shelled
3/4 cups Beet Juice (use the drained beet juice from any canned or cooked beets you have!)
1/2 cup Dry Red Wine
3/4 cup Vinegar
1 Bay Leaf
1/4 tsp Allspice
3/4 tsp Salt
Dash of Black Pepper
1 Clove Garlic, crushed
Deviled Egg Mixture -
3 tbsp Mayo
1/2 tsp Dijon Mustard
1/2 tbsp Bubbies Kosher Dill Pickle Juice
Salt & Pepper to taste
Paprika & Chives for garnish
Directions:
Pickling -
Place eggs in a quart sized jar
Combine beet juice, wine, vinegar, bay lead, allspice, salt, pepper, and garlic in saucepan
Heat but do not allow to boil
Pour hot liquid over eggs
Cool, then cover and refrigerate overnight or longer, if desired.
Deviled Eggs -
Slice your pickled eggs in half and empty yolks into a bowl
Mix yolk, mayo, mustard, pickle juice, salt, and pepper until smooth
Put mixture into a pastry bag (or use a plastic bag and cut the tip off) and squeeze into pickled egg halves.
Garnish with paprika and chives!