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Serves: 6-8 | Prep. Time: 12 hours | Total Time: 12 hours 30 minutes

Ingredients

For Pickled Eggs:

6 hard boiled eggs, shelled

3/4 cups juice from canned or cooked beets

1/2 cup dry red wine

3/4 cup vinegar

1 bay leaf

1/4 tsp allspice

3/4 tsp salt

Dash black pepper

1 garlic clove, crushed

For Deviled Eggs:

3 tbsp mayo

1/2 tsp Dijon mustard

1/2 tbsp dill pickle juice

Salt & pepper, to taste

Paprika, for garnish

Chives, for garnish

Directions

For Pickled Eggs:

1. Place eggs in quart jar.

2. In sauce pan, combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper, and garlic. Heat but do not allow to boil.

3. Pour hot liquid over eggs.

4. Cool then cover & refrigerate overnight at least.

For Deviled Eggs:

1. Slice the pickled eggs in half and empty yokes into a separate bowl.

2. Add mayo, mustard, pickle juice, salt, & pepper to the egg yokes. Mix until smooth.

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

4. Garnish with paprika & chives. Enjoy!

Recipe adapted from INFRA

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