Ingredients
Hard boiled eggs
Mt. Olive Pickled Red Onions
1 (14oz) can of beets
Dijon mustard
Mayonaise
Majestic Picklery Bread & Butter Jalapeno Slices
Instructions
- Peel eggs and place in a container with pickled onion brine and the liquid from the can of beets.
- Allow to sit for at least two hours, up to overnight.
- Once eggs are magenta on the outside, give them a quick rinse and pat dry.
- Slice in half and scoop out yolks into a bowl.
- To the bowl add 1Tbsp mayo and 1 Tbsp dijon mustard per egg.
- Add salt and pepper to taste and mix thoroughly.
- Pipe into halved eggs and top with a jalapeno slice. Enjoy!
Course:
Appetizer
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