Deviled Eggs

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  • 6 hard-boiled eggs, peeled
  • 1 cup of pickled beet juice
  • 2 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 12 pickled banana peppers (or jalapenos if you like)
  • 1/41/2 teaspoon cayenne pepper for spicier eggs
  • 6 green olives with pimentos


  1. Slice the eggs lengthwise in half, using a sharp, non-serrated knife.. Rinsing your knife in cold water between eggs will make slicing easier.
  2. Pop the yolks out and set aside.
  3. Put the whites in a container and cover with the beet juice. Let sit for 5 minutes for a light pink color, and up to 24 hours for a dark purple color (I like the longer soak time for more flavor and color, plus a firmer texture).
  4. Mash the yolks with a fork. They will seem crumbly and dry. No worries.
  5. Add the mayonnaise, mustard, peppers, cayenne, and a little of the pepper juice if you like. Mash to make a very smooth, silky paste.
  6. Use a small spoon to fill each egg white cup with a mound of the yolk spread.
  7. Slice the green olives in half and press into each mound to make the demon eye pupil.
  8. Serve immediately or refrigerate up to 24 hours.

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