Thought I’d try a new twist on deviled eggs. I have to say these were delicious. The beets complimented the mix perfectly. Feel free to experiment with your own version or give mine a try.
Deviled Eggs with Pickled Beets
- 4 hard-boiled eggs
- 2 Tbs finely diced picked beets
- 2 Tbs mayonnaise
- 1 Tbs pickle relish
- 1 tsp mustard
- salt and pepper to taste
Begin by cooking eggs. Place eggs in pan of cool water to cover. Over medium high heat bring to simmer. Reduce heat to low and simmer for about 15 minutes. Drain eggs and cover with ice water until chilled. Drain and refrigerate until ready to use. Peel eggs; place yolks in bowl and mash together with remaining ingredients. Add salt and pepper to taste. Fill egg whites with mixture and top with some additional finely diced eggs if desired.
Enjoy ~ Kimberly