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) | |
Mayonnaise | 2 Tablespoon | |
Yellow mustard | 2 Teaspoon | |
Pickled banana peppers/Jalapeno | 2 | |
Cayenne pepper | 1/2 Teaspoon ((for spicier eggs)) | |
Green olives with pimentos | 6 |
MAKING:
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.
SERVING:
10.Serve immediately or refrigerate up to 24 hours.