Recipe by Froggus.
From the Greensboro News and Record, by Cecelia Thompson Cook time is brining time.
Top Review by NoNo Nannette
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?
- 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)
Directions See How It's Made
- 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,.