Ingredients
2 red chilli peppers, divided
3 cups water
1 cup SIDS RASPBERRY VINEGAR
1 cup sugar
2 small beets, peeled & sliced
3 cloves garlic, crushed
3 bay leaves
2 tbsp whole black peppercorns
1 tbsp salt
12 large hard-boiled eggs, peeled
2 tbsp SIDS RASPBERRY HONEY MAYO
1 tbsp EV olive oil
1 tbsp Sriracha sauce
Smoked paprika for garnish
Directions
Cut 1 of the chilli peppers into halves lengthwise, retaining the seeds. Place the pepper in a large saucepan and add the water, SIDS RASPBERRY VINEGAR, sugar, beets, garlic, bay leaves, peppercorns and salt. Bring to a boil and simmer until the beets are tender, about 20 minutes. Remove the pot from the heat to cool completely.
Add the eggs to the beet liquid and refrigerate for at least 6 hours. Remove the eggs from the liquid to dry completely.
Cut the eggs into halves lengthwise and remove the yolks. Place the yolks in a bowl and place the whites on a large plate. Add SIDS RASPBERRY HONEY MAYO, olive oil, mustard and Sriracha to the yolks. Mix and mash to combine thoroughly. Fill the whites with the yolk mixture. Slice the remaining red pepper into rounds. Top each egg with a slice of red pepper and a sprinkle of smoked paprika, if desired.
