Teacher by Day - Chef by Night Ingredients 6 eggs about 3 cups beets [fresh: blanched/peeled/sliced OR 2 cans sliced) with their juice 1 cup apple cider vinegar (or mix of cider and white) 1/2 cup sugar To Devil: 4 Tbs. mayonnaise, 4 tsp. mustard, your favorite mix-ins Directions 1. Make hard-boiled eggs and peel them. (My method is: cold water and eggs on the stove until a rolling boil. Then turn off the heat & let sit in the hot water with the lid on for 12 minutes. Rinse in cold water and let sit in cold water until you are ready to use them or refrigerate) 2. Combine beets, vinegar and sugar. For best results: bring to a boil and stir until the sugar dissolves. Let it cool down for a bit, but leave warm (I often skip the boiling – especially. if using canned beets like I did this time) Fill a container that’s large enough with the eggs AND the liquid. Seal and store in the refrigerator. 3. After about 2 days, the eggs will be ready. Take them out and rinse them shortly with cold water. Enjoy here or devil them :-) 4. To pickle: Slice the eggs lengthwise and carefully remove the egg yolks. Mash the egg yolks with a fork and mix them with mayonnaise and mustard. Fill the egg yolks into the egg halves with a piping bag. Done! - See more at: blog.moodifoodi/2013/09/recipes-pickled-deviled-eggs.html#sthash.krv853hm.dpuf
Posted on: Sat, 28 Sep 2013 17:03:29 +0000
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