Deviled Eggs
- 6 hard-boiled eggs, peeled
- 1 cup of pickled beet juice
- 2 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1–2 pickled banana peppers (or jalapenos if you like)
- 1/4–1/2 teaspoon cayenne pepper for spicier eggs
- 6 green olives with pimentos
- Slice the eggs lengthwise in half, using a sharp, non-serrated knife.. Rinsing your knife in cold water between eggs will make slicing easier.
- Pop the yolks out and set aside.
- 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).
- Mash the yolks with a fork. They will seem crumbly and dry. No worries.
- Add the mayonnaise, mustard, peppers, cayenne, and a little of the pepper juice if you like. Mash to make a very smooth, silky paste.
- Use a small spoon to fill each egg white cup with a mound of the yolk spread.
- Slice the green olives in half and press into each mound to make the demon eye pupil.
- Serve immediately or refrigerate up to 24 hours.