Southern-Style Beet Pickled Deviled Eggs |
|
 |
Prep Time: 20 Minutes Cook Time: 1020 Minutes |
Ready In: 1040 Minutes Servings: 24 |
|
From the Greensboro News and Record, by Cecelia Thompson Cook time is brining time. 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,.
|
|