Pickled Deviled Eggs

Ingredients

PICKLED EGGS
18 large eggs
4 cans of sliced beets
2 cups apple cider vinegar
1/2 cup sugar
1/4 tsp ground clove
1 Tbsp crushed red pepper flakes


YOLK MIXTURE
18 pickled eggs
1 tsp horseradish
3 Tbsp mayonnaise
1 Tbsp yellow mustard
1 Tbsp apple cider vinegar
Salt
Pepper

OLD BAY SHRIMP
18 small shrimp
Old Bay Seasoning


PICKLED DEVILED EGGS BUILD
36 pickled egg halves
Yolk Mixture
18 Old Bay Shrimp
Mt. Olive Jalapeno Slices
Smoked paprika

Instructions

1. Pickled Eggs
2. Boil eggs for 10 minutes. Remove from heat and peel shells off. Place warm, peeled eggs in a large glass jar.
3. In a medium sauce pan combine beet juice, vinegar, sugar, clove, and crushed red pepper. Bring to a simmer. Add sliced beets into pickling liquid. Simmer 10 minutes.
4. Pour pickling liquid and beets over eggs. Allow to cool for about 2 hours before moving to fridge. Refrigerate for 3-4 days to allow pickling liquid to make its way completely into the egg.
5. Yolk Mixture
6. Remove eggs from pickling liquid and slice each egg in half lengthwise. Place all egg yolks In a medium sized bowl. Using a fork, break up the yolks so they are fluffy and no large clumps remain.
7. Add mayo, horseradish, mustard, and vinegar to egg yolks. Stir until smooth and well-combined.
8. Old Bay Shrimp
9. Add 2 Tbsp Old Bay Seasoning to a small pot of water. Boil shrimp for 2 minutes. Strain and set aside.
10. Pickled Deviled Eggs Build
11. Equally divide all yolk mixture between egg halves.
12. Top half of the eggs with small shrimp and the other half with a pickled jalapeño.
13. Lightly dust all eggs with smoked paprika. Serve immediately or refrigerate up to 1 week.

Servings: 18

Ready in: 50

Course: Appetizer Side Dish Snack

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