Pennsylvania Dutch Classic Devils

Submitted by Wineaux

"I got this recipe from incredibleegg.org and we love it! A different take on the same old, same old, this is a keeper! Pretty and delicious. It's not a "quickie" recipe, but started well in advance, it adds a lot to the meal."

 

• Ready In: 54hrs
• Ingredients: 11
• Yields: 12 egg halves
• Serves: 6-12

ingredients

• 453.59 g jar pickled beets
• 414.03 ml white vinegar
• 236.59 ml sugar
• 22.18 ml whole allspice
• 1 cinnamon stick, halved
• 6 hard-cooked eggs, peeled
• 44.37 ml reduced-fat mayonnaise
• 4.92 ml prepared mustard
• 2.46 ml Worcestershire sauce
• 1.23 ml lemon juice
• 0.61 ml salt (optional)

directions

1. Drain beets, reserving juice. Set beets aside for another use.
2. In medium saucepan, combine reserved beet juice, vinegar, sugar and spices. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes.
3. Arrange eggs in 1-quart jar or container with tight-fitting lid.
4. Pour hot mixture over eggs. Cover tightly. Allow to cool at room temperature.
5. Refrigerate to blend flavors, at least 24 hours.
6. Cut eggs in half lengthwise. Remove yolks and set whites aside.
7. In small bowl, mash yolks with fork. Stir in remaining ingredients except egg white halves.
8. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half.
9. Chill to blend flavors.