Pickled Deviled Eggs

Deviled eggs pickled in a beet infused pickle. They come out with a lovely pink outside - perfect for Easter and spring!

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Step 1

Peel and roughly chop the beets. Mix all the pickling ingredients together and heat in a saucepan until warmed through. Strain the solids and let the eggs sit in the pickling liquid for 12 hours.

Step 2

Slice the eggs in half. Scoop out the yolks and mix in a food processor with the chopped pickled herring, the dijon mustard, chives, and dill. Blitz in the processor until well combined. Fill a piping bag with the mixture and pipe into the egg halves. Top with red salmon caviar or some extra chives.