Beet juice is the secret here for the pretty pink on these tangy deviled eggs. They are easy to make.
Pickled Deviled Eggs
1-1/2 cups beet juice
1-1/2 cups cider vinegar
1-1/2 cups water
2/3 cup sugar
12 peeled hard boiled eggs
1/2 cup mayonnaise
3 teaspoons prepared mustard
1/2 teaspoon salt
Garnish
Place peeled hard cooked eggs, 6 each, in 2 pint canning jars. Cook first four ingredients in saucepan over medium heat until sugar is melted. Three minutes should do it. Pour hot syrup over peeled eggs in jars and cover with lids. Chill 4 hours or until well cooled. They will have absorbed the red beet color by then. Remove eggs from jars, discarding syrup. Rinse eggs. Halve lengthwise and remove yolks. Mash yolks and mix with mayonnaise, mustard and salt. Fill egg whites. Garnish as desired. Very pretty.