For years people have been saving the juice from our jars of pickled beets to use for pickled eggs. Now you can buy just the juice!
Try our favorite recipe:
DEVILED RED BEET EGGS
- 6 Pickled Red Beet Eggs (view recipe)
- 1/4 cup mayonnaise
- 1 tsp vinegar
- 1 tsp Kitchen Kettle Village Horseradish Mustard
- 1/8 tsp salt
- Dash of black pepper, celery salt, onion powder
Cut eggs in half lengthwise. Scoop out yolks into a small bowl. Mash until no large pieces remain. Stir in remaining ingredients. Fill reserved egg white halves. Just before serving, garnish with parsley or paprika, as desired.