Deviled Pickled Eggs

Ingredients

• (16 ounce) can slice d beets, drained with liquid reserved
• cup white sugar
• 3/4 cup distilled white vinegar
• whole clove s
• 1/2 teaspoon ssalt
• 1/4 teaspoon ground black pepper
• bay leaves
• hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• teaspoon sweet pickle relish
• teaspoon prepared yellow mustard

Instructions

1. Measure 1 cup beet juice from reserved juice.
2. Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
3. Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
4. Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Tips

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.