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)|
|Yellow mustard||2 Teaspoon|
|Pickled banana peppers/Jalapeno||2|
|Cayenne pepper||1/2 Teaspoon (for spicier eggs)|
|Green olives with pimentos||6|
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.