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2nd Place Tasty Little Devils - 2012

Julie Frame, Chester, Virginia - Chesterfield County Fair
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Makes 12 appetizer servings

Pickled Beet Deviled Eggs

What a terrific flavor and color enhancer for deviled eggs - the beet color and flavor transfers to the hard boiled eggs and makes them a startling and slightly sweet addition to your buffet or picnic table.

1 - 15oz. can of Beets w/juice
½ cup Cider vinegar
½ cup Sugar
6 large eggs, hard boiled* and peeled
2 T. Mayonnaise
2 T. Mustard
2 T. and 2 teas. Sugar
½ teaspoon Cider vinegar
Small jar of Green olives

  1. In a saucepan bring the beets, vinegar and sugar to a boil. Pour into a canning jar and add 6 hard boiled eggs. Screw lid on and refrigerate 3 - 5 days.
  2. Remove eggs from jar, slice in half lengthwise and remove yolks. Place yolks in a small bowl and mash.
  3. In another bowl combine mayonnaise, mustard, sugar and vinegar. Mix just enough of the mayo mixture into the yolks to get the desired consistency. Do not add all at once. Beat on medium speed for 1 - 2 minutes, until smooth.
  4. Fill egg halves with mixture and top with a slice of green olive. Sprinkle with paprika. Chill at least one hour before serving. Use extra olives and beets for garnish around eggs.

*To hard boil eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch; cover pan; heat over high heat just to boiling. Remove from burner. Let eggs stand in hot water about 12 minutes. Drain; cool down in ice water; and peel off shells.