Beet-Pickled Deviled Eggs
- 6 eggs
- 1 can pickled beets
- 1 cup apple cider vinegar
- 1/3 cup brown sugar
- 1 tablespoon peppercorns (I used fiery pink peppercorns)
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon curry powder
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh rosemary for garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pickled beets (1 can)
- Rosemary, Fresh (1)
- Condiments
- Apple cider vinegar (1 cup)
- Dijon mustard (1 teaspoon)
- Mayonnaise (1 tablespoon)
- Vinegar (1 tablespoon)
- Cooking & Baking
- Brown sugar (1/3 cup)
- Curry powder (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Peppercorns (1 tablespoon)
- Salt (1 teaspoon)
- Salt and pepper (1)
- Refrigerated
- Eggs (6)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 22, 2011 (1 year ago).
183 people saved this recipe.
