Beet-Pickled Deviled Eggs

Beet-Pickled Deviled Eggs

Beet-Pickled Deviled Eggs

We´re now getting closer to the Easter holiday and dyed eggs are the ultimate Easter tradition. Now you can take the celebration a step further by dyeing the entire egg itself with these Beet-Pickled Deviled Eggs and stuffing it with a creamy filling.

When you pickle deviled eggs you need perfectly hard-boiled eggs. Boiling eggs may sound like the simplest thing you could possibly cook, but if you’ve ever boiled an egg you’ve probably run into problems at one time or another. For perfect hard-boiled eggs start with bringing water to a full boil over high heat. Put refrigerated eggs in the boiling water and cook for 8 minutes. Transfer your eggs to cold water to stop the cooking immediately. Now you have perfect eggs, ready to be pickled!

I found this recipe of Beet-Pickled Deviled Eggs on this link: http://bydiadonna.femina.se/picklade-och-rodbetsfargade-djavulsagg/

Photos: Fredrik Övgård

Print Recipe

Beet-Pickled Deviled Eggs

Servings

Eggs

2.5 dl Water 1 cup

2 tablespoons Sugar

3 tablespoons White Wine Vinegar

1 Beetroot, grated

1/2 teaspoon Salt

4 Eggs

Servings

Ingredients

  • 2 tablespoons Sugar
  • 3 tablespoons White Wine Vinegar
  • 1 Beetroot, grated
  • 1/2 teaspoon Salt
  • 4 Eggs
Read the whole recipe on Hos Josephine