Beet Pickled Deviled Eggs Lox-Style

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

1. Place eggs in a large saucepan and cover with cold water. Bring the water to a boil for 1 minute, then remove from heat. Cover with a lid and let the eggs stand in the hot water for 11-13 minutes.
2. Remove the eggs from the hot water into a bowl of ice cold water to peel off the shell.
3. Place the peeled hard-boiled eggs in a large container.
4. In the same saucepan (that’s been rinsed and wiped dry), combine the beet juice, vinegar, water, and sugar. Bring to a boil, stirring until the sugar dissolves, then pour over the eggs.
5. Cover and chill for at least 4 hours to overnight. This recipe can be made 3 days in advance.  
6. Slice the pickled eggs in half and use a spoon to gently scoop out the yolks into a food processor. Add the heavy cream and cream cheese. Pulse until smooth and fluffy, adding more heavy cream or milk as needed. Season with salt and black pepper to taste.
7. Transfer the yolk mixture to a piping bag to pipe a generous dollop into the center of each halved pickled egg.
8. Garnish with the capers, a thin slice of cucumber, smoked salmon, fresh dill, and everything bagel seasoning to enjoy!