Pickled Deviled Eggs With Bubbies Dill Pickles

- 6 hard-boiled eggs, shelled
- 3/4 cup juice drained from canned or cooked beets
- 1/2 cup dry red wine
- 3/4 cup vinegar
- 1 bay leaf
- 1/4 teaspoon allspice
- 3/4 teaspoon salt
- Dash black pepper
- 1 clove garlic, crushed
Ingredients:
For Pickled Eggs:
- 3 T Mayo
- 1/2 tsp Dijon Mustard
- 1/2 T Bubbies Kosher Dill Pickle Juice
- Salt & pepper to taste
- Paprika for garnish
- Chives for garnish
Ingredients:
For Deviled Eggs:
- Place eggs in quart jar
- Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan
- Heat but do not allow to boil
- Pour hot liquid over eggs
- Cool, then cover and refrigerate overnight or longer, if desired
- Makes 6 eggs
Directions for Pickled Eggs:
- Slice your pickled eggs in half and empty yolks into a bowl
- Mix yolk, mayo, mustard, pickle juice, salt, and pepper until smooth
- Put mixture into a pastry bag (or use a plastic bag and cut the tip off) and squeeze into pickled egg halves
- Garnish with paprika and chives! Makes 6 eggs
Directions for Deviled Eggs: