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Deviled Red Beet Eggs Recipe


A delicious Kitchen Kettle twist on traditional deviled eggs.


  • 6 Pickled Red Beet Eggs
  • 1/4 cup mayonnaise
  • 1 tsp vinegar
  • 1 tsp Kitchen Kettle Village Horseradish Mustard
  • 1/8 tsp salt
  • Dash of black pepper, celery salt, onion powder


Cut eggs in half lengthwise. Scoop out yolks into a small bowl. Mash until no large pieces remain. Stir in remaining ingredients. Fill reserved egg white halves. Just before serving, garnish with parsley or paprika, as desired.

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