Southern-Style Beet Pickled Deviled Eggs

From the Greensboro News and Record, by Cecelia Thompson Cook time is brining time.

• Ready In: 17 hrs 20 mins
• Serves: 24

Ingredients

• 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

1. Drain beets and reserve juice. Set beets aside.
2. Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
3. 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.
4. Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
5. After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
6. Remove a few slices of onion from the jar, and finely chop/mince (if desired).
7. 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.
8. Pipe the yolk mixture into the pinked whites.
9. Top with chopped fresh basil,.