Step 1Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs.

Step 2Meanwhile, drain the beets, reserving ¾ cup of the liquid. Divide the onion, peppercorns, mustard seeds, eggs, and beets between 2 (1-quart) heatproof glass jars.

Step 3In a large microwave-safe measuring cup, combine the vinegar, sugar, salt, and ¾ cup reserved canned beet liquid. Microwave until the mixture is hot and the sugar and salt are dissolved, 1 to 2 minutes. Divide the vinegar mixture between the 2 prepared jars and let cool. Cover and refrigerate for at least 1 day (for egg whites with pink exteriors, as pictured above) and up to 4 days (for egg whites that are pink all the way through).

Step 4For the deviled eggs: Remove the eggs from the pickling liquid, pat dry, and cut in half lengthwise. Scoop out the yolks into a large bowl. Add the mayonnaise, goat cheese, mustard, vinegar, salt, pepper, and a few drops of hot sauce, if using. Mash with a fork until smooth.

Step 5Scoop the filling into a zip-top plastic bag or piping bag and snip ¼ inch off of one corner. Pipe the filling into the egg whites and sprinkle with chives.

Pickled Deviled Eggs

Ingredients

For the Pickled Eggs:

For the Deviled Eggs:

Directions

Eggs