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Pickled Deviled Eggs


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Pickled Deviled Eggs


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Pickled Deviled Eggs

The borscht colors these eggs for a beautiful presentation.


  • Ready Time : 0 min


7 eggs


  • 1 (24-ounce) jar borscht, such as Gold’s
  • 1 cup apple cider vinegar
  • 7 hard-boiled eggs, cooled and peeled
  • ¼ cup mayonnaise
  • ¼ teaspoon onion powder
  • 1 heaping tablespoon yellow mustard (or spicy mustard for some kick)
  • ⅛ teaspoon kosher salt
  • Freshly ground black pepper
  • Chopped chives for garnish


To make the pickling mixture, combine borscht and vinegar in a container. Add eggs to borscht mixture, making sure they are completely
covered. Cover and refrigerate for 12 hours, or up to 2 days.  Remove eggs from the liquid. Cut each egg in half lengthwise, gently removing yolks and placing them in a bowl. Place whites on a serving platter, and set aside. Mash yolks well with a fork. Add mayonnaise, mustard, onion powder, salt, and pepper to taste. Spoon the yolk filling into the egg whites; or for a prettier presentation, pipe them in using a pastry bag with a star tip.
Garnish with chives.


About BusyInBrooklyn


Chanie Apfelbaum keeps BUSY IN BROOKLYN, blogging about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy.

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