Name: Pickled Deviled Eggs
Ingredients: 1 24-ounce jar borscht, such as Gold’s; 1 cup apple cider vinegar; 7 hard-boiled eggs (cooled and peeled); ¼ cup mayonnaise; ¼ teaspoon onion powder; 1 heaping tablespoon yellow mustard (or spicy mustard for some kick); ⅛ teaspoon kosher salt; Freshly ground black pepper; Chopped chives for garnish

Pickled Deviled Eggs

The borscht colors these eggs for a beautiful presentation.

Pickled Deviled Eggs

Print Recipe Pin Recipe

Servings

Ingredients

1 24-ounce jar borscht, such as Gold’s
1 cup apple cider vinegar
7 hard-boiled eggs cooled and peeled
¼ cup mayonnaise
¼ teaspoon onion powder
1 heaping tablespoon yellow mustard or spicy mustard for some kick
⅛ teaspoon kosher salt
Freshly ground black pepper
Chopped chives for garnish

Instructions

To make the pickling mixture, combine borscht and vinegar in a container. Add eggs to borscht mixture, making sure they are completely covered. Cover and refrigerate for 12 hours, or up to 2 days. Remove eggs from the liquid. Cut each egg in half lengthwise, gently removing yolks and placing them in a bowl. Place whites on a serving platter, and set aside. Mash yolks well with a fork. Add mayonnaise, mustard, onion powder, salt, and pepper to taste. Spoon the yolk filling into the egg whites; or for a prettier presentation, pipe them in using a pastry bag with a star tip. Garnish with chives.