Crunchy Pickled Beet Deviled Eggs

Serves: 6

Ingredients

• 6 hard-boiled eggs
• 1 (16 oz) jar of pickled beet juice
• 3 tbsp mayonnaise
• 2 tbsp fresh chives
• 1 tsp Dijon mustard
• 1 tbsp fresh dill
• 1 cup water
• ½ cup kettle plain potato chips, crushed
• salt and pepper, to taste

Directions

1. Pour the pickled beet juice in a medium glass bowl and add 1 cup of water.
2. Place the peeled hard-boiled eggs in the beet juice so that the eggs are completely submerged. Refrigerate for at least 4 hours. The longer they soak in the juice the richer the color and the more pungent the pickled flavor.
3. After soaking, remove the eggs from the beet juice and cut each one in half, lengthwise. Remove the yolks and place in a mixing bowl.
4. Add the mayonnaise, Dijon mustard, fresh chives, and a pinch of salt and pepper. Mash all ingredients together until smooth and blended.
5. Place the plain kettle potato chips into a zip-top bag and crush into small crumbs. Set aside.
6. Transfer the prepared yolk mixture in a clean zip-top bag. Cut a hole in the bottom corner of the bag and fill each half of the eggs. (Or use a piping bag)
7. Garnish each egg with fresh dill, fresh chives, and crushed kettle chips to taste.