Pickled Deviled Eggs

Total Time

277

12 HARD-BOILED EGGS
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1/4 tsp. salt 1/4 tsp. pepper
2 Tbsp. finely chopped fresh dill OR chives MARINADE:
1 jar beets
1 cup water
1 cup white vinegar TOPPERS: Crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips

1 CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely chop remaining 4 white halves.
MASH yolks with fork. ADD finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Cover and refrigerate.
DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. COMBINE beet juice, water and vinegar. ARRANGE egg whites cut side down in shallow container. POUR beet mixture over eggs. Cover tightly. REFRIGERATE at least several hours or overnight, turning occasionally.
REMOVE purple egg whites from beet mixture, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. Garnish with toppers, as desired.

Per serving:

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