Beet-Pickled Deviled Eggs - Jane

Pickling ingredients
8 large eggs
3 C water
1 C apple cider vinegar
3 Tbsp sugar
1 tsp kosher salt
1 beet, juiced
1 beet, peeled and quartered
1/2 yellow onion, peeled
1 garlic clove, peeled
5 whole cloves
1 cinnamon stick

Ingredients for Deviling
3 Tbsp mayonnaise
2 Tbsp sour cream
2 tsp Dijon mustard
1/2 tsp freshly ground pepper
Salt to taste
Fresh dill, for garnish (optional)

Place the eggs in a pot and cover with water. Bring the water to a medium boil on high heat. The second boiling begins turn the heat off, cover the pot and set a timer for 9 minutes. After 9 minutes drain the eggs and run cold water over them until they are cool enough to handle. Peel the eggs and set them aside.

In a medium saucepan, add all of the pickling ingredients. Simmer for 20 minutes until the beet is tender when poked with a fork.

Cool the mixture to room temperature (you can use the refrigerator or freezer for this) and transfer to a large bowl or glass jar. Carefully add the eggs one at a time and allow to pickle for at least two hours or up to two days, depending on how you want them to taste.

Once pickled, remove the eggs from the pickling mixture and slice them in half. Gently scoop out the egg yolks and transfer them to a medium bowl. Mash the eggs with a fork until they reach a fine crumble. Mix in the mayonnaise, sour cream, Dijon mustard and freshly ground pepper until the yolks are very smooth. Salt to taste.

Scoop dollops of the yolk mixture into each of the egg-white halves. Garnish with sprig of fresh dill and serve.