Beet-pickling deviled eggs lends itself to create a vibrant, dramatic presentation of this simple Southern favorite, while the addition of fresh or frozen basil provides a refreshing, dynamic flavor.
Place eggs in a medium saucepan with a tight-fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Boil for 1 minute. Immediately remove the pan from the heat, cover, and let sit 5-6 minutes. Prepare an ice water bath by filling a large bowl halfway with ice and water.
When the eggs are ready, transfer them with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and rinse under cold water to remove any residual shell pieces and set aside.
In a pint or Mason jar, combine vinegar, water, beets, beet juice, sugar, salt, and pickling spices. Cover and shake jar to ensure all ingredients are well combined. Carefully add eggs to the jar and refrigerate overnight. Once pickled, the eggs can keep in the fridge for up to one week.
To devil the eggs, slice eggs lengthwise or width wise, according to preference, and remove yolks. Add a small amount of mayonnaise at a time, until you reach desired consistency. (I do not recommend using more than 1/2 cup.) Mix in basil, salt, and pepper to taste and mix until well combined. Using a piping bag or a spoon, place egg yolk mixture in the center of the egg. Garnish with parsley, chives, and/or paprika. Serve and Enjoy.