What’s better than deviled eggs? When the eggs are pickled with beets! They not only look pretty but also add a little extra tang to go with the creamy filling.
Step 1
In medium saucepan, combine beets, vinegar, 1 tablespoon salt, and 8 cups water; bring to a boil. Reduce heat to a simmer and cook 20 minutes. Let cool completely.
Step 2
Remove beets and save for another use. Transfer pickling liquid to gallon-size resealable bag set in large bowl. Add eggs, squeeze air out of bag, and seal, making sure eggs are submerged. Refrigerate 1 hour.
Step 3
Remove eggs from liquid and blot completely dry with paper towels.
Step 4
Halve each egg lengthwise. Transfer yolks to medium bowl and mash with yogurt, mayonnaise, horseradish, lemon juice, and mustard to combine.
Step 5
Spoon or pipe filling into egg whites. Top with dill if desired.
