Description
When I was growing up, my family didn’t eat beets, which is probably why I had never heard of pickled beet eggs before I married my husband. They’re so easy to make!
Ingredients
- 12 Peeled, Hard-cooked Eggs That Have Been Soaked In Beet Juice
- ½ cups (Real) Mayonnaise
- 1 teaspoon White Distilled Vinegar
- 1 teaspoon Dijon Mustard
- Salt And Pepper, to taste
- Chopped Herbs For Garnish
Preparation
Cut eggs in half and remove yolks. Place yolks in a bowl and combine with mayo, vinegar, and mustard; mix well. Taste and add salt and pepper if needed.
Fill empty egg white halves with filling and serve immediately. Refrigerate leftovers.
