Beet Pickled Devilish Eggs Recipe

Name: Beet Pickled Devilish Eggs Recipe
Uploaded: 2017-05-25T09:52:04Z
Duration: PT66.116S
Channel: Food Inspiration

published on 25 May, 2017 at 11:52

Ingredients

2 serrano peppers, divided
3 cups water
1 cup white vinegar
1 ½ cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
2 tbsp. whole black peppercorns
1 tablespoonkosher salt
12 large hard-boiled eggs, peeled2
tbsp.mayonnaise
1 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
1 tbsp. Sriracha sauce
Cilantro and pepper flakes

Instructions
Cut 1 of the serrano peppers in halves, retaining the seeds.
Place the pepper in a large saucepan with water, vinegar, sugar, beets, garlic, peppercorns, and salt. Bring to a boil over high heat, reduce the heat to low. Simmer until the beets are tender, about 20 minutes.
Remove from heat and cool.
Add the eggs to the beet liquid and refrigerate for at least 6 hours.Remove the eggs from the liquid, cut into halves lengthwise and remove the yolks. Add the mayonnaise, olive oil, mustard, and Sriracha to the yolks.Mix and mash to combine thoroughly. Fill the whites with the yolk mixture.Slice the remaining serrano pepper into rounds.Top with pepper flakes and cilantro