How to Make Pickled Deviled Eggs Recipe | Hilah Cooking

By Hilah Cooking · 30 min

Ingredients

Instructions

1. Slice the eggs lengthwise in half with a sharp, non-serrated knife, rinsing the knife in cold water between eggs.
2. Pop the yolks out and set them aside.
3. Put the whites in a container and cover them with the beet juice. Let them sit 5 minutes for a light pink color, or up to 24 hours for a deep purple color.
4. Mash the yolks with a fork until crumbly.
5. Add the mayonnaise, mustard, peppers, cayenne, and a little pepper juice if you like. Mash to a very smooth, silky paste.
6. Spoon the yolk filling into each egg white half in a mound.
7. Slice the green olives in half and press one half into each mound.
8. Serve right away or refrigerate for up to 24 hours.

Summarized from Hilah Cooking's video. Watch it for the details.

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