An overnight pickle in beet juice, vinegar, water, and spices imparts a lovely pink color to the exterior of these eggs. While the pink pickling liquid doesn't make the eggs taste like beets, it will permeate the whites completely in 24 hours. Don't let them sit any longer, or the whites might be too tough.
In addition to dying the egg whites, we also doctor up the yolks, mixing them with mayonnaise, cornichons, horseradish, dill, and mustard. The cornichons add a touch of sweetness to balance out the acidity of the pickled egg; the horseradish adds a light spicy note without overpowering the other flavors.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.