Pickled Eggs No.2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
16 ounce: Can sliced beets,
3/8 cup: Sugar,
1 small: Onion, cut in rings
4 each: Eggs, hard-cooked, shelled
1 tsp: Prepared mustard,
DIRECTIONS
3/4 cup: Cider vinegar,
1 tbsp: Pickling spice,
1/2 cup: Hot water,
3 tbsp: Salad dressing, mayo
1/8 tsp: Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp