Unique deviled egg idea for you! Pomegranate Juice infused egg whites take on the flavor of using pickled beets with sugar like gramma used to make. This time around it's naturally sweetned - simple deviled mixture with a little black pepper- YUM!
Hard boil eggs, ice bath to cool down. When ready to touch peel, half each egg and save the yolk in a small bowl.
In a large glass jar with a lid, add the egg whites and pour the vingar and pomegranate juice in. Gently rotate the jar with the eggs and refrigerate overnight. 12-24 hours ideally.
Remove whites from the jar and pat dry with a paper towel. Set the whites on your dish. Prepare the deviled egg filling in a medium bowl. Break down the yolks with a fork. Add mayo, mustard and salt, mix well.
In a gallon baggie add the mixture, cut off the bottom corner of one side and use as a piping bag to doll up the presentation:) fill up each egg 'cup' to the white, then go back around again so there's enough. Garnish with black pepper - Enjoy!
If you're using gigantic eggs and the whites don't completely fit under the pom juice add a touch of water.