From the Greensboro News and Record, by Cecelia Thompson Cook time is brining time.
Make and share this Southern-Style Beet Pickled Deviled Eggs recipe from Food.com.
- 1 dozen egg, hard boiled and peeled
- 1 cup apple cider vinegar
- 15 ounces sliced beets, from a can
- 1⁄2 cup brown sugar
- 1 tablespoon peppercorn
- 1 teaspoon kosher salt
- sliced raw onion, to taste
- 1⁄2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon butter
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon Old Bay Seasoning
- basil, fresh, chopped (for garnish)
- Drain beets and reserve juice. Set beets aside.
- Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
- Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.
- Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
- After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
- Remove a few slices of onion from the jar, and finely chop/mince (if desired).
- With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.
- Pipe the yolk mixture into the pinked whites.
- Top with chopped fresh basil,.
Sound great for Easter, but do you seal the jag with a lid, glass jar or a plastic jar? Do you let it set out at room temperature or do you refrigerate it? What do you do with the beet and the rest of the onion?