Pickled Beet Eggs

from ButterYum
makes 24 halves


  • 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


  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.