These deviled eggs are a must-have on your Easter table! With a pinch of cumin and a kick from hot deli mustard and pickled serranos, they taste even better than they look. Perfect for gluten-free and dairy-free diets.
1: Add beets, water, 1 cup apple cider vinegar, sugar, and 1 tsp salt to a large saucepan over medium heat.
2: Bring to a boil and simmer for 20 minutes, then remove from heat, discard beet slices, and allow mixture to cool.
3: Add eggs to a medium-sized saucepan, cover with 2 inches of water, and bring to a boil over medium-high heat.
4: Once boiling, reduce heat to medium-low and cook for an additional 10 minutes.
5: While eggs are cooking, fill a large bowl with ice water.
6: Once eggs are finished, remove from water and transfer to the ice bath immediately.
7: Leave eggs in ice water for five minutes, then remove and peel.
8: Add peeled eggs to your beet mixture and refrigerate for 2 hours.
9: To pickle serranos, add chilies to a small bowl and cover with apple cider vinegar. Let chilies pickle for at least one hour, up to overnight.
10: When eggs are finished pickling, remove from beet juice, rinse, and dry.
11: Slice eggs in half and add egg yolks to a small bowl, setting egg whites aside for later.
12: Add your mayonnaise, hot deli mustard, cumin, and ¼ tsp salt to the bowl with your egg yolks and mix well.
13: Pipe or scoop egg filling back into egg whites and garnish with a pickled serrano, Aleppo pepper, and fresh dill.
