For the pickling:
- 8 eggs
- Liquid from 1 can pickled beets
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- 1 tablespoon peppercorns
- 1 teaspoon salt
For the yolk mixture:
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise, plus more as needed
- 1/2 teaspoon curry powder
- Salt and pepper to taste
- Olive oil, to finish
- Hard boil eggs and peel. Place peeled eggs in a large jar or bowl. Add the liquid from a of pickled beets, then the cider vinegar, sugar, peppercorns and salt. Stir or cap and invert jar to make sure all eggs are covered. Let sit for at least 12 hours, up to 2 or 3 days. The longer you pickle them, the deeper the color will get. In these photos, the eggs were pickled about 16 hours.
- When brining time is finished, cut each egg in half and scoop out yolks, discarding whites from two of the eggs, so that the 12 halves you’re left with will be super overstuffed and delicious.
- Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, salt, pepper, and curry, then mix until smooth, adding more mayonnaise as needed until mixture is desired consistency.
- Fill a pastry bag (or Ziplock with the corner cut off), and pipe each egg with the mixture. Drizzle with good olive oil, and serve.