Pickled and Pink Deviled Eggs
Ingredients
- 6 beets (or 2 cups beet juice)
- ⅓ cup water
- ⅓ cup sherry vinegar
- 3 tbsp. olive oil
- 30 eggs
- 2 cups Duke’s mayonnaise
- ½ cup Lusty Monk mustard (or spicy mustard of your choice)
- ½ cup sour cream
- 4 tbsp. minced capers (measured after minced)
- ½ tsp. cayenne
- 1½ tsp. Maldon sea salt
- 2 tsp. horseradish
- Dill and/or caviar for garnish
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