When I was little my mom always made what we called purple pickled eggs. The left over juice from making pickled beets was recycled to make pickled eggs and sometime we would make for a special holiday purple deviled eggs. This is a simpler version to make anytime. But it will not have the extra zing from the pickling spices but will be tasty just the same. But you do have to plan ahead for this one for a party.
Deviled-Egg Spread: "I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."