Pickled Deviled Eggs Recipe

Start with hard boiling the eggs.

Place one dozen eggs in a medium sized saucepan and cover with water (1” over the top of the eggs) and bring to a boil over medium-high heat.

Turn off the heat and let sit for 15 minutes.

Carefully scoop each egg into a large bowl filled with ice water.

Once cool, crack and carefully remove each shell. Place into a large mason

You’ll need 2 cups of beet juice, either from 2 cans of canned beets or 2 cups of reserved liquid left over from boiling fresh beets. Either will work fine.

Take these 2 cups of beet juice and bring to a boil with 1 cup of North Coast Apple Cider Vinegar and 1/2 cup of granulated sugar.

Simmer over low heat stirring until the sugar dissolves.

Set aside until cool, then pour over the eggs. Seal the mason jar lid tight and place in the refrigerator until desired color is reached. To get a nice deep, dark purple we let ours sit for 3 weeks.

Slice the eggs in half lengthwise and place on a plate.

Scoop out the yolks and place them in a fine mesh strainer set over a medium-sized bowl.

Push the yolks through the strainer with a spatula.

Add the mayonnaise, yellow mustard, apple cider vinegar and salt to the bowl and mix well until combined.

Fill a piping bag (or Ziplock bag with one corner cut) with the egg yolk mixture.

Pipe into each egg white and top with a pinch of microgreens.