Red Deviled Eggs

7 ingredients
3 steps

Ingredients

  • 12 eggs, hard-cooked
  • Pickled Beet Juice
  • 3/4 c. mayonnaise
  • 1 Tbsp. Pommery mustard
  • 1 tsp. salt
  • 1 Tbsp. fresh parsley, minced
  • 1/4 c. sour cream

Directions

  1. 1
    Marinate the eggs in pickled beet juice for at least 10 hours. Cut the eggs in half with sharp, clean knife.
  2. 2
    Remove yolks and reserve egg whites. Blend with fork the yolks with mayonnaise, mustard, salt, parsley and sour cream.
  3. 3
    Place in pastry tube and swirl the yolk in the red whites.

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