Ingredients
-
1
-
1
-
15
-
1/2
-
1
-
1
-
-
1/2
-
2
-
1
-
1/8
-
1/8
-
-
-
Directions
Southern-Style Beet Pickled Deviled Eggs, From the Greensboro News and Record, by Cecelia Thompson Cook time is brining time , 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?
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Steps
|
1
Done
|
Drain Beets and Reserve Juice. Set Beets Aside. |
|
2
Done
|
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
Done
|
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
Done
|
Soak Eggs For at Least 16 Hours, Up to 20 (suggested: 17 Hours,). |
|
5
Done
|
After Brining, Remove the Eggs and Cut in Half. Scoop Out the Yolks Into a Medium-Large Bowl. |
|
6
Done
|
Remove a Few Slices of Onion from the Jar, and Finely Chop/Mince (if Desired). |
|
7
Done
|
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
Done
|
Pipe the Yolk Mixture Into the Pinked Whites. |
|
9
Done
|
Top With Chopped Fresh Basil,. |
