Beet Pickled Deviled Eggs
Step up your appetizer game with beet pickled deviled eggs! They're stained to a beautiful red, taste delicious, and are perfect for Easter.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 hard boiled eggs ready to get all pickled and rich
- 3 tablespoons mayonnaise to smooth out that yolk filling
- 1 teaspoon Dijon mustard adds just a little bite to the mix
- 1 teaspoon apple cider vinegar gives it a tangy zing you'll love
- salt and pepper to taste
- paprika for garnish
- 2 medium beets peeled and sliced thin
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
Instructions
Instructions
- Start by combining water, apple cider vinegar, and kosher salt in your pressure cooker pot. Get it heating til it reaches a boil.
- Add sliced beets right in. Let ‘em simmer for about 15 minutes till they’re tender and the broth is rich with color.
- Pull the beets out and let that beet liquid cool off for a bit, then strain to get all smooth. Set it aside for later.
- Peel those hard boiled eggs carefully and cut ‘em in half lengthwise. Scoop out the yolks and toss them in a bowl.
- Mash the yolks with mayo, Dijon mustard, apple cider vinegar, salt, and pepper till you get a smooth, creamy filling.
- Spoon or pipe that yolk mix back into the egg whites. Don’t be shy — fill ‘em up good.
- Place the filled eggs in a container that closes nice, then pour the cooled beet liquid over top so eggs get all soaked up.
- Pop it in the fridge and chill for at least 4 hours, ideally overnight. Then, sprinkle with paprika before you dig in!
Notes
For travel, pack your eggs in a sturdy container with a tight lid and a small ice pack to stay cool.