Beet-Pickled Deviled Eggs

Our Beet-Pickled Deviled Eggs are a vibrant, flavorful twist on a classic. They are made with Bianco White Balsamic Vinegar and our bold Pepe e Aglio Seasoning Blend. Both are included in our Dress for Success Gift Basket. The bright pink hue adds stunning color to your Easter spread, while the garlicky, peppery bite makes these irresistible springtime hors d'oeuvres.

Serves 6 

Ingredients: 

6 hard-boiled eggs, peeled 

1 raw or cooked beet, peeled and sliced 

2/3 cup water 

2/3 cup Bianco White Balsamic Vinegar 

1 teaspoon Fleur de Sel 

4 tablespoons mayonnaise 

1 tablespoon Edmond Fallot Dijon Mustard

2 Tbs. Herbs de Provence Infused Olive Oil  

Fleur de Sel, to taste 

Pinch of Pepe e Aglio 

Fresh dill sprigs, for garnish 

Instructions 

Place peeled hard-boiled eggs in a large sealable container. Add the sliced beets, water, vinegar, and salt, gently stirring. Cover and refrigerate overnight or until the eggs are a deep reddish purple color. 

Remove the eggs from the marinade and pat dry with paper towels. Halve the eggs and place the yolks in a medium bowl. Add the mayonnaise, mustard, and Herbs de Provence Infused Olive Oil to the bowl, and, using a fork, mash the yolks until they are smooth (you can also use your food processor). Season to taste with salt.

Spoon or pipe the yolk mix into the halved eggs. Sprinkle the eggs with pepe e aglio seasoning and garnish with dill sprigs before serving.