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Pickled Deviled Eggs With Bubbies Dill Pickles


    For Pickled Eggs:

  1. 6 hard-boiled eggs, shelled
  2. 3/4 cup juice drained from canned or cooked beets
  3. 1/2 cup dry red wine
  4. 3/4 cup vinegar
  5. 1 bay leaf
  6. 1/4 teaspoon allspice
  7. 3/4 teaspoon salt
  8. Dash black pepper
  9. 1 clove garlic, crushed


    For Deviled Eggs:

  1. 3 T Mayo
  2. 1/2 tsp Dijon Mustard
  3. 1/2 T Bubbies Kosher Dill Pickle Juice
  4. Salt & pepper to taste
  5. Paprika for garnish
  6. Chives for garnish

    Directions for Pickled Eggs:

  1. Place eggs in quart jar
  2. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan
  3. Heat but do not allow to boil
  4. Pour hot liquid over eggs
  5. Cool, then cover and refrigerate overnight or longer, if desired
  6. Makes 6 eggs

    Directions for Deviled Eggs:

  1. Slice your pickled eggs in half and empty yolks into a bowl
  2. Mix yolk, mayo, mustard, pickle juice, salt, and pepper until smooth
  3. Put mixture into a pastry bag (or use a plastic bag and cut the tip off) and squeeze into pickled egg halves
  4. Garnish with paprika and chives! Makes 6 eggs