Make Pickled Deviled Eggs for a fun twist on classic deviled eggs! If you prefer traditional deviled eggs, just skip the pickling step. Colorful and perfect for any party, but especially Halloween!
|Hard boiled eggs
|6 , peeled
|Pickled beet liquid
|1 Cup (16 tbs)
|Pickled banana peppers/Jalapeno
|1/2 Teaspoon ((for spicier eggs))
|Green olives with pimentos
1.Slice the eggs lengthwise in half, using a sharp, non-serrated knife. 2.Rinsing your knife in cold water between eggs will make slicing easier.
3.Pop the yolks out and set aside.
4.Put the whites in a container and cover with the beet juice. Let sit for 5 minutes for a light pink color, and up to 24 hours for a dark purple color (I like the longer soak time for more flavor and color, plus a firmer texture).
6.Mash the yolks with a fork. They will seem crumbly and dry. No worries.
7.Add the mayonnaise, mustard, peppers, cayenne, and a little of the pepper juice if you like. Mash to make a very smooth, silky paste.
8.Use a small spoon to fill each egg white cup with a mound of the yolk spread.
9.Slice the green olives in half and press into each mound to make the demon eye pupil.
10.Serve immediately or refrigerate up to 24 hours.