Beetroot Pickled Deviled Eggs Recipe | Breakfast Care

Beetroot Picked Deviled Eggs is a simple and easy to make recipe. It is healthy as well as an unique recipe. It works as a perfect appetizer.

  • 3-4 eggs, hard boiled
  • 1 cans beet, sliced
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons butter, unsalted
  • 1 small red onion, sliced
  • 4 tablespoons pickling spice
  • 1/3 cup mayonnaise
  • A handful of coriander leaves, chopped
  • 1/4 teaspoon salt and pepper

  1. In a pan, combine all the liquid from beets, apple cider vinegar, sugar and pickling spice.

  2. Bring to a slow simmer for 5 minutes, allowing all ingredients to combine.

  3. Remove from heat and allow to cool.

  4. Once cool, add hard-boiled peeled eggs.

  5. Transfer entire mixture to a bowl.

  6. Slice eggs and remove yolk.

  7. In a blender combine yolk, mayonnaise, butter, salt and pepper. Blend until well combined and fluffy.

  8. Fill egg halves with yolk mixture.

  9. Garnish with coriander leaves and serve.
  10. Enjoy!

You can refrigerate the mixture for up to 7 days.

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