Beet Pickled Deviled Eggs with Horseradish & Bacon

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Need something to do with those left over boiled Easter eggs? Try making something different from the typical deviled egg. These are pretty easy to make, have a kick to them, and look badass. Also check out these Avocado Lime Deviled Eggs with Smoked Paprika.

(Serves about 12 to 24, brining takes about 6 hours)

For the Brine

  • 6 – 12 eggs
  • 1 jar pickled beets
  • 1/2 cup apple cider vinegar
  • sprigs of rosemary

For the Filling

  • 1/2 cup greek yogurt
  • 1/4 cup of prepared horseradish sauce
  • 1/2 tsp dijon style mustard
  • fresh ground black pepper and salt to taste
  • cooked crumbled bacon
  • garnish with fresh chives
  1. Place the eggs in a pot making sure the water covers the eggs. Bring to a boil, turn the heat off, cover the pan and let the eggs finish cooking for 10 mins. Place eggs under cold water and set aside.
  2. For the brine pour the jar of pickled beets into a large bowl. Add the vinegar and rosemary sprigs. Stir well. You can reserve the pickled beets for salads or whatever.
  3. Peel shells off of the eggs and cut in half. Remove yolks into a food processor.
  4. Place the eggs into the brine and cover in the fridge for several hours or overnight. The longer they marinate, the stronger the color and pickled flavor.
  5. To make the filling combine yolks, yogurt, horseradish, mustard, and salt and pepper. Mix well.
  6. Pipe filling into eggs using a piping bag. Garnish with chives and bacon and enjoy!

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