• Sunflower Market

Pickled Deviled Eggs

40 Minutes

Serves 6 - 8

drinks with orange slices, carrots, greens, whole oranges, Health Ade bottle, and spoon of cayenne spread across a white background


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


Pickling -

  1. Place eggs in a quart sized jar

  2. Combine beet juice, wine, vinegar, bay lead, allspice, salt, pepper, and garlic in saucepan

  3. Heat but do not allow to boil

  4. Pour hot liquid over eggs

  5. Cool, then cover and refrigerate overnight or longer, if desired.

Deviled Eggs -

  1. Slice your pickled eggs in half and empty yolks into a bowl

  2. Mix yolk, mayo, mustard, pickle juice, salt, and pepper until smooth

  3. Put mixture into a pastry bag (or use a plastic bag and cut the tip off) and squeeze into pickled egg halves.

  4. Garnish with paprika and chives!

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