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Title: Lancaster Beets & Eggs
Categories: Egg Pickle Vegetable
Yield: 1 Batch
| 16 | oz | Beets, sliced canned |
| 3/4 | c | Cider vinegar |
| 6 | tb | Sugar, granulated |
| 1 | tb | Pickling spice |
| 1 | sm | Onion; cut in rings |
| 1/2 | c | ;Water, hot |
| 4 | Egg; hard-cooked, shelled | |
| 3 | tb | Mayonnaise |
| 1 | ts | Mustard, prepared |
| 1/8 | ts | Salt |
Drain liquid from beets into a medium saucepan. Stir in vinegar, sugar and pickling spices. Heat to boiling, simmer five minutes. Strain into a two-cup measure.
Combine beets and onion in medium bowl; add one 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 centre of a serving dish. Place devilled eggs in a ring around edge.
"This is a recipe that was a staple when I was young, broke, and away from home for the first time. For the life of me I can't remember where this recipe came from ... I'm just glad I still have it."
per Barb Burgess Fidonet COOKING echo
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