Red Deviled Eggs - cooking recipe

Ingredients

12 eggs, hard-cooked
Pickled Beet Juice
3/4 c. mayonnaise
1 Tbsp. Pommery mustard
1 tsp. salt
1 Tbsp. fresh parsley, minced
1/4 c. sour cream

Preparation

Marinate the eggs in pickled beet juice for at least 10 hours. Cut the eggs in half with sharp, clean knife.
Remove yolks and reserve egg whites. Blend with fork the yolks with mayonnaise, mustard, salt, parsley and sour cream.
Place in pastry tube and swirl the yolk in the red whites.