Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs

Ingredients you'll need

Ingredients you'll need

Prepare pickled beets using the recipe linked below, at least 1 day ahead, up to 6 weeks ahead.

Prepare hard boiled eggs, using the link below.

Peel the eggs. Remove the pickled beets from the liquid and add the eggs to the beet brine for 24 hours.

After 24 hours, slice the beet pickled eggs in half lengthwise.

Remove the egg yolks from the egg whites.

Place the yolks in a bowl.

Mash the yolks, then stir in mayonnaise, dijon mustard, salt and pepper.

Spoon the mixture into the egg whites. Chill for 20 minutes in the fridge before serving. Top with diced chives.

A gorgeous and delicious appetizer!