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,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.5 Kcal (283 kJ) | ||
| Calories from fat | 40.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 7% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 3% | |
| Sodium | 146.41mg | 6% | |
| Potassium | 69.4mg | 1% | |
| Total Carbs | 6.36g | 2% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 173.65 Kcal (727 kJ) | ||
| Calories from fat | 103.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 7% | |
|---|---|---|---|
| Cholesterol | 26.62mg | 3% | |
| Sodium | 376.69mg | 6% | |
| Potassium | 178.54mg | 1% | |
| Total Carbs | 16.37g | 2% | |
| Sugars | 14.9g | 23% | |
| Dietary Fiber | 1.41g | 2% | |
| Protein | 1.75g | 1% | |
| Vitamin C | 2.3mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 21.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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