Pickled Beet Eggs

from ButterYum

makes 24 halves

Ingredients

  • 12 peeled hard-cooked eggs that have been soaked in beet juice

  • 1/2 cup real mayonnaise (we love Duke's)

  • 1 teaspoon white distilled vinegar

  • 1 teaspoon dijon mustard

  • salt and pepper to taste

  • finely chopped herbs for garnish

Directions

  1. Cut eggs in half and remove yolks.

  2. Place yolks in a bowl and combine with mayo, vinegar, and mustard; mix well.

  3. Taste and add salt and pepper if needed.

  4. Fill empty egg white halves with filling and serve immediately. Refrigerate leftovers.