Southern-Style Beet Pickled Deviled Eggs

Recipe by Froggus.
READY IN: 17hrs 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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,.
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