An easy make-ahead appetizer for all your Spring festivities, from Easter to tea parties!
Servings: 12+
For the Beet Pickled Eggs:
- 12 large Organic Valley Eggs
- 1 cup Pure Beet Juice
- ¾ cup White Vinegar
- ½ cup Water
- ½ cup Granulated Cane Sugar
For the Lox Style Deviled Eggs:
- ½ cup Organic Valley Heavy Cream
- 3 oz. softened Organic Valley Cream Cheese
- Salt & Black Pepper, to taste
- Fresh Dill
- 1 Baby Cucumber, thinly sliced
- Smoked Salmon, thinly sliced
- Everything Bagel Seasoning
- (Optional) Capers