Pink Pickled Deviled Eggs

Ingrediënten

5 hard-boiled eggs

1 cup ACV

1 cup beet water (2-3 beets)

2 tbsp mayo

1 tbsp mustard

1 dash of paprika

1/2 tsp beet vinegar water

Pinch of Flakey salt

Pinch of Pepper

Sprinkle of Chives

Instructies

Bring water on a stovetop pot to a rolling boil

Drop in eggs and cook for 12 minutes, then submerge into an ice bath

Use the same boiling water to cook beet(s) and make colored beet water

Strain out beets and set aside water to cool

Peel eggs and drop them into a jar

Measure out ACV and beet water in a jar, and then pour over eggs

Seal eggs and let them sit in the fridge for at least 24 hours

Once eggs have soaked in the color, remove them from the liquid and cut down the middle

Separate yolks from the whites and whisk together mayo, mustard, paprika, leftover beet vinegar water, flakey salt and pepper with the yolks

Once a thick creamy mixture has been made, add it back into the whites (you can do this prettier than me),

Top with chives and pink peppercorns and more flakey salt, and enjoy