Ingredients
- 6 large eggs
- 2 pickled beets plus 1 cup beet liquid
- 1 tablespoon black peppercorns or your favorite peppercorns
- 3 tablespoons apple cider vinegar
- 1 sprig rosemary plus more to garnish
- 1 shallot sliced lengthwise
- 2 tablespoons honey
- 1/4 cup mayonnaise
- 2 teaspoon grainy mustard
- Salt and pepper to taste
Instructions
- Fill a small saucepot with enough water 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. Once ready, remove from the saucepot and carefully place in an ice bath for 15 minutes. Peel your boiled eggs and set them aside.
- 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.
- Once ready, remove pickled eggs and shallots. Slice eggs lengthwise and separate yolks. Dice the shallots.
- In the large bowl, combine egg yolks, mayonnaise, grainy mustard, salt, and pepper.
- Begin spooning your deviled egg mixture into the eggs. Garnish with rosemary and diced pickled shallots.