Deviled Pickled Eggs

Recipe View 2 mins Measure 1 cup of beet juice from the reserved liquid. (2 minutes)

Recipe View 5 mins In a saucepan, combine the beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves. Bring the mixture to a boil over medium-high heat. (5 minutes)

Recipe View 5 mins Once boiling, reduce the heat to low and simmer until the sugar is completely dissolved, stirring occasionally. (5 minutes)

Recipe View 3 mins In a large bowl or container, gently place the sliced beets and the peeled hard-boiled eggs. Pour the hot beet juice mixture over the beets and eggs, ensuring they are mostly submerged. (3 minutes)

Recipe View 72 hrs Cover the bowl or container and refrigerate for at least 3 days, allowing the flavors to fully penetrate. (72 hours)

Recipe View 2 mins After pickling, drain the beets and eggs, discarding the pickling liquid. (2 minutes)

Recipe View 5 mins Carefully cut each egg in half lengthwise. Gently scoop out the yolks and place them in a separate bowl. (5 minutes)

Recipe View 3 mins To the egg yolks, add the mayonnaise, sweet pickle relish, and prepared yellow mustard. Mix thoroughly until smooth and creamy. (3 minutes)

Recipe View 8 mins Spoon the egg yolk filling back into the hollow of each egg white half, mounding it slightly. (8 minutes)

Recipe View 2 mins Arrange the deviled pickled eggs and pickled beets on a platter. Serve chilled and enjoy! (2 minutes)