Southern-style Beet Pickled Deviled Eggs

Total Time: 17 hrs 20 mins Preparation Time: 20 mins Cook Time: 17 hrs

Ingredients

• Servings: 24
• 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 pepper
• 1/8 teaspoon old bay seasoning
• basil, fresh, chopped (for garnish)

Recipe

• 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,.