Deviled Pickled Eggs

1. 1

   Measure 1 cup beet juice from the reserved juice.

2. 2

   In a saucepan, combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves; bring to a boil, then reduce the heat and simmer until the sugar dissolves, about 5 minutes.

3. 3

   Put the beets and eggs in a large bowl. Pour the beet juice mixture over the beets and eggs. Refrigerate for 3 days, then drain and discard the pickling liquid.

4. 4

   Slice each egg in half lengthwise and scoop the yolks into a bowl. Stir mayonnaise, relish, and mustard into the egg yolks until smooth. Spoon the yolk filling back into each egg white. Arrange the beets and eggs on a platter to serve.

• Calories 170.27 kcal Moderate
• Protein 6.92 g Moderate
• Carbs 17.7 g Moderate
• Total Fat 8.13 g Moderate
• Saturated Fat 2.25 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 189.26 mg High
• Sodium 132.02 mg Moderate
• Fiber 0.29 g Low Source
• Sugar 17.34 g High
• Added Sugar 0.0 g Low Source
• Calcium 27.08 mg Low Source
• Iron 0.92 mg Low Source
• Potassium 7.03 mg Low Source
• Vitamin A 0.67 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Mustard