Beet Pickled Deviled Eggs

Name: Beet Pickled Deviled Eggs
Prep time: 165 min
Total time: 165 min
Yield: 6 people
Cuisine: International
Ingredients: 6 large Eggs; 250 ml Cooked beet juice or beet brine; 2 tbsp Mayonnaise; 1 tbsp Sour cream; 1 tbsp Prepared horseradish; 1 tsp Apple cider vinegar; to taste Salt; to taste Black pepper; a few thin slices, for garnish Cooked beet

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These pink deviled eggs stand out immediately on a platter because the whites are briefly stained in beet brine, while the filling stays creamy with horseradish and sour cream.

Serves: 6 people

Preparation time: 165 min

Ingredients

Eggs – 6 large
Cooked beet juice or beet brine – 250 ml
Mayonnaise – 2 tbsp
Sour cream – 1 tbsp
Prepared horseradish – 1 tbsp
Apple cider vinegar – 1 tsp
Salt – to taste
Black pepper – to taste
Cooked beet – a few thin slices, for garnish

Method

STEP 1
Peel the hard-boiled eggs, halve them and remove the yolks. Put the whites in a shallow container with the beet juice or beet brine and leave them in the refrigerator until the outside turns a clear pink. Depending on the strength of the liquid this can take from 45 minutes to a couple of hours.
STEP 2
Lift the egg whites out and dry them gently on kitchen paper. Mash the yolks with the mayonnaise, sour cream, horseradish and vinegar. Season with black pepper and just enough salt.
STEP 3
Fill the pink egg whites and top with a tiny fold of cooked beet or a little extra horseradish if you want a sharper finish. Keep them cold until serving.