Beet Pickled Deviled Eggs (Print Version)

# Ingredients:

01 - 6 hard boiled eggs.
02 - 2 cups pickled beet juice.
03 - 4 tbsp mayonnaise.
04 - 1 tsp dijon mustard.
05 - 1/4 tsp salt.
06 - 1/4 tsp black pepper.
07 - Optional garnish: chives, parsley or black pepper.

# Instructions:

01 - Make and peel hard boiled eggs.
02 - Submerge eggs in beet juice, adding water if needed to cover.
03 - Refrigerate 24 hours.
04 - Remove eggs from juice, slice in half lengthwise.
05 - Remove yolks to bowl, mash with fork.
06 - Mix yolks with mayo, mustard, salt, pepper.
07 - Fill egg whites with yolk mixture.
08 - Chill 15-20 minutes before serving.
09 - Garnish if desired.

# Notes:

01 - Pickle 24 hours for best color.
02 - Can make ahead 24 hours.
03 - Add baking soda to water for easy peeling.
04 - Naturally gluten-free and keto.

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