pickled pink eggs
Spring time deviled eggs! Cute leftover hard boiled egg recipe!
Pickled Pink Eggs
Recipe type: Easter, Appetizer, Snack
Prep time:
Total time:
Serves: 24
This recipe works best if you allow the eggs to pickle overnight, but we recommend 4 hours minimum pickling time. 🙂
Ingredients
- Pickling:
- 1 dozen hard boiled eggs, peeled
- 2 cups water
- 1 cup white vinegar
- 8 oz. * can sliced beets
- 1 tbsp. sugar
- 1 tbsp. salt
- Egg Mixture:
- ¼ cup mayonnaise
- 3 tbsp. yellow mustard
- 2 tbsp. horseradish
- 3 tbsp. green onion, chopped
- 1 tsp. onion powder
- salt and pepper to taste
Instructions
- Mix the water, vinegar, sugar, salt and can of beets.
- Combine the peeled hard boiled eggs with the beet mixture.
- Store in the fridge for 4 minimum-48 hours in an air-tight container.
- Once the eggs are nice and pickled, strain them from the liquid and cut each egg in half lengthwise.
- Scoop the yolks out of the egg and transfer to a mixing bowl.
- Now, mash up those yolks with the mustard, horseradish and 2 tbsp. of the chopped green onion. Sprinkle in the salt, pepper and onion powder.
- Once you have a creamy texture, pipe or spoon into the eggs evenly.
- Garnish with the remaining green onion.
Notes
Adjust the egg mixture to your liking! Add your favorite flavors or herbs! 🙂
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