Beet Pickled Deviled Eggs

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1

Fill a small sauce pot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard.

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2

Peel your boiled eggs and set them aside.

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3

Using a large mason jar, add the pickled beets and liquid, peppercorns, apple cider vinegar rosemary, shallots, and honey, and stir to combine. Add the eggs and seal tightly. Refrigerate for at least 4-6 hours to allow eggs to pickle.

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4

Once ready, remove pickles and shallots. Slice eggs lengthwise and separate yolks. In the large bowl with egg yolks, add mayonnaise, grainy mustard, mayonnaise, and salt and pepper to taste.

Full recipe & nutritional value on foodfaithfitness.com