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
Cut eggs in half and remove yolks.
Place yolks in a bowl and combine with mayo, vinegar, and mustard; mix well.
Taste and add salt and pepper if needed.
Fill empty egg white halves with filling and serve immediately. Refrigerate leftovers.