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Beet-Pickled Deviled Eggs

Leela Cyd
  • minutes
  • Serves 12

INGREDIENTS

1 16 ounce can

Pickled beets

1

Rosemary, fresh leaves

6

Eggs, large

1 tsp

Dijon mustard

1 tbsp

Mayonnaise

1

Black pepper, Freshly ground

1/3 cup

Brown sugar, packed

1/2 tsp

Curry powder

1 tbsp

Peppercorns, whole

1 tsp

Salt

1 cup

Apple cider vinegar

1 tbsp

Distilled white vinegar

2 tbsp

Olive oil