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Southern-Style Beet Pickled Deviled Eggs

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“From the Greensboro News and Record, by Cecelia Thompson Cook time is brining time.”
READY IN:
17hrs 20mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

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,.

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