Beet Cured Deviled Eggs

Delicious little devils.
Serves 4 Total 30-60 Minutes


  • ½ cup Cedar’s Tzatziki, any flavor
  • 6 eggs, hard boiled and peeled
  • 1 9-oz jar of beets, pickled
  • 1 cup white vinegar
  • 2 radishes, sliced
  • 1 tablespoon parsley, chopped


  1. Place hard boiled eggs in a large bowl and cover with beets and their brine. Add vinegar to ensure the eggs are completely covered. Cover and place in the refrigerator overnight for the bright pink coloring.
  2. Remove the eggs from the beet brine.
  3. Slice eggs down the middle and remove the yolks.
  4. In a separate bowl, use a fork to mash the egg yolks and mix with Cedar’s Tzatziki (any flavor) for filling.
  5. Spoon the filling back into the egg whites.
  6. Garnish with radish and parsley.