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Title: Pickled Eggs No.2
Categories: Egg Snack
Yield: 1 Servings
| INGREDIENTS | ||
| 16 | oz | Can sliced beets |
| 3/8 | c | Sugar |
| 1 | sm | Onion, cut in rings |
| 4 | Eggs, hard-cooked, shelled | |
| 1 | ts | Prepared mustard |
| DIRECTIONS | ||
| 3/4 | c | Cider vinegar |
| 1 | tb | Pickling spice |
| 1/2 | c | Hot water |
| 3 | tb | Salad dressing (mayo) |
| 1/8 | ts | Salt |
Drain liquid from beets into a medium saucepan. Stir in vinegar, sugar and pickling spices. Heat to boiling, simmer 5 minutes. Strain into a 2-c measure. Combine beets and onion in medium bowl; add 1 cup of the pickling liquid; stir to mix; chill. Stir hot water into remaining pickling liquid; pour over eggs in medium bowl. Let stand, turning several times, about an hour or until eggs are a rich pink; drain of liquid. Chill eggs until ready to stuff. Halve eggs lengthwise; scoop out yolks into small bowl; mash well. Beat in salad dressing, mustard and salt until mixture is light and fluffy. Pile back into whites. Drain liquid from beets and onions; spoon into the center of a serving dish. Place devilled eggs in a ring around edge.
DC> DC> Submitted By THE KRAZY KITCHEN OF DAN CEPPA On SUN, 13 NOV 1994 054842 GMT
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