Prep time:
|
Cook time:
40 minutes
|
Total time:
One day I decided to devil them and I’ve been making this appetizer ever since.
Ingredients
For Pickled Eggs:
- 6 hard-boiled eggs, shelled
- ¾ cup juice drained from canned or cooked beets
- ½ cup dry red wine
- ¾ cup vinegar
- 1 bay leaf
- ¼ tsp allspice
- ¾ tsp salt
- Dash black pepper
- 1 clove garlic, crushed
- Place eggs in qt jar.
- Combine beet juice, wine, vinegar, bay leaf, 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.
- Makes 6 eggs.
For Deviled Eggs:
- 3 tbsp Mayo
- ½ tsp Dijon Mustard
- ½ tbsp Bubbies Kosher Dill Pickle brine
- Salt & pepper to taste
- Paprika for garnish
- Chives for garnish
Directions
- Slice your pickled eggs in half and empty yolks into a bowl.
- Mix yolk, mayo, mustard, pickle brine, 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!
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