Beet Pickled Deviled Eggs

Place the eggs in a saucepan with COLD water. Place over medium high heat and bring the water to a boil. Turn the heat OFF then cover with the saucepan lid to cook 11-13 minutes. Transfer the eggs with a slotted spoon to a bowl filled with COLD water and ice cubes to stop the cooking process. Let cool down for at least 5 minutes.

In the meantime, add the water and sugar to a separate saucepan over medium heat. Stir until sugar is dissolved, about 1 minute. Let cool to room temperature, then add to a large airtight jar. Add the beet juice and vinegar to the jar, as well. Stir to combine.

Peel the eggs, then place in the beet juice mixture. Cover with the jar lid to place in the fridge for at least 4 hours to overnight.

Slice the eggs in half lengthwise, then gently pop out the yolks into the bowl of a stand mixer using spoon.

Add the Alouette Parmesan & Basil Soft Spreadable Cheese, heavy whipping cream, as well as the freshly chopped basil and dil. Beat on HIGH until light and airy. Transfer to a piping bag with a ½” star tip.

Pipe a generous amount of the filling into the centers of each halved egg.

Top with extra fresh dill and crushed black pepper to serve.