Beet-Pickled Deviled Eggs

Recipe and photo by Sara Newberry

6 hard-boiled eggs, peeled

Brine from a 12-ounce jar of pickled beets

3 tablespoons mayonnaise

2 teaspoons whole-grain mustard

2 teaspoons lemon juice

1 teaspoon prepared horseradish, or to taste

1 teaspoon minced chives, parsley or dill

1 baby dill or cornichon, thinly sliced

Salt and pepper

Add eggs to a zip-top plastic bag and pour brine over. Roll eggs in brine so they are all submerged, seal bag. Refrigerate at least 8 hours and up to 24 hours. (The longer they sit the more pickled and pink they will become; the ones in the photo were in the brine for about 24 hours.)

Remove eggs from brine; discard brine. Slice lengthwise and add yolks to a small mixing bowl. Arrange whites on a serving plate. Add mayonnaise, mustard, lemon juice and herbs to yolks and mash with a fork until smooth. Season with salt and pepper and transfer to a zip-top bag with a corner snipped off or piping bag. Pipe filling into cavities of whites. Top each egg with a pickle slice. 

Serve immediately. (To make ahead, leave bag whole, refrigerate, and snip and fill just before serving.)