Pickled Deviled Eggs
Pickled Deviled Eggs are as tasty as they are gorgeous. They're the perfect way to use up leftover hard boiled eggs.
Servings: 12 egg halves; 6 servings
Calories: 99kcal
Ingredients
- 6 beet pickled eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ¼ teaspoon kosher salt
- black pepper to taste
- fresh chives minced
Instructions
- Slice the eggs in half, lengthwise. Scoop out the yolks and place them a fine mesh strainer set over a medium-sized bowl. Set the whites on a platter.
- Push the yolks through the strainer with a spatula and into the bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Mix to combine well.
- Spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with minced chives.
Nutrition
Serving: 1 | Calories: 99kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 246mg | Fiber: 1g | Sugar: 4g