Beet-Pickled Deviled Eggs

Beet-Pickled Devilled Eggs

Deviled eggs made using hard-boiled beet-pickled eggs add vibrant colour and a mild sweet vinegar flavour to this popular appetizer. These deviled eggs are not only attractive but delicious and a big hit at pot-luck parties.

Beet-Pickled Deviled Eggs

Ingredients                                                Makes: 12 devilled eggs
6 beet pickled eggs   *See Beet Pickled Eggs recipe below
2 1/2 Tbsp plain Greek yogurt   **(needs to be thick)
1 tsp liquid honey ~or~ maple syrup
2 tsp Dijon Mustard
1 tsp beet vinegar (from jar of beet pickled eggs)
1/3 tsp sea salt
pinch of fine ground black pepper or to taste
pinch of garlic powder
2 Tbsp onion, finely chopped
2 Tbsp celery, finely chopped
1 pinch of paprika (for garnish)
1 pinch of dried dill leaves (for garnish)

Instructions
Prepare eggs. To prepare beet pickled eggs, see the recipe link below. Beet pickled eggs can be prepared one day before making this recipe, though 3 days of marinating is the best.

Cut the eggs in half either way, though most commonly people cut them in half lengthwise. Remove the yolks by gently squeezing the egg whites to loosen and pop-out the yolks, or by using a small spoon.

Prepare egg yolk mixture for stuffing the eggs. Mash the yolks with a fork in a small bowl, then stir in thick Greek yogurt, the liquid honey or maple syrup, the beet vinegar from the jar of beet-pickled eggs, the mustard, sea salt, black pepper, garlic powder, minced onion, and celery; then mix well.

Fill the egg white shells with the yolk mixture. With a small spoon scoop the egg yolk mixture into the hollowed egg whites; which should actually be red in colour. Evenly mound the egg yolk mixture to slightly overflow the eggs, then sprinkle with a dusting of paprika and few dried dill leaves for garnish.

Refrigerate until ready to serve. Eat within 5 days.

Recipe shared by: J. Marshall

*See our Beet Pickled Eggs recipe here!

**To make Greek yogurt from regular plain yogurt, strain regular plain yogurt through cheese cloth to release the access water until it is thick like the Greek yogurt. Place cheese cloth in a colander then add the regular plain yogurt, the moisture will slowely ooze out making it thick.

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