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Beet Pickled Deviled Eggs for Easter

I had one of the most amazing deviled eggs in my life while I was visiting Portland, Oregon at a restaurant called Gruner. If you’re ever in the neighborhood go, you’ll thank me. Everything was unbelievable but those eggs. Swoon. I have made them a few times since visiting and they’ve always been devoured before I can get a shot off. Yes, they’re that good. These would be fantastic on your Easter table (who says the kids get to have all the colorful egg fun) or any picnic table this summer for that matter. When you’re ready to make them, you can find the recipe after the jump.

If you want to make the perfect hard boiled eggs, read my HOW TO MAKE THE PERFECT HARD BOILED EGGS post before getting started!

Very lightly adapted from Gruner Restaurant, Portland
Beet Pickled Deviled Eggs
What you’ll need:
12 hard boiled eggs – peeled
4 cups beet juice
1 cup red wine vinegar
1 cup sugar
2 bay leaves
2 cloves
12 rainbow peppercorns

Filling:
12 yolks
1 tablespoon horseradish
salt/pepper
2 teaspoons minced red onion
2 teaspoons minced parsley
3 tablespoons minced gerkins
1 teaspoon sugar
1/2 cup mayonnaise

What to do:
1. Place eggs into a large mason jar or distribute eggs between two jars. Set aside.

2. Combine beet juice, vinegar, sugar, bay leaves, cloves and peppercorns. Bring to a boil. Carefully pour over eggs. Let jar cool completely and then refrigerate for 4 to 6 hours.

3. Remove eggs from jar, discard liquid. Cut eggs in half vertically. Take out yolks and place them into a medium bowl.

4. To yolks add: horseradish, shallot, parsley, gerkins, sugar and mayonnaise. Season with salt/pepper. Mix to combine.

5. Fill egg halves with egg mixture. Garnish with freshly grated horseradish and chopped parsley.
Can’t get enough deviled eggs? Try these

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