Description
This pickled egg recipe without pickling spice easily becomes deviled eggs. The choice is up to you! Easy to make and everyone loves them!
Ingredients
8 large hard boiled eggs (OK. I bought mine and they were medium sized eggs so this made a dozen.)
1/3 c packed light brown sugar
1/2 c white wine vinegar
1 t sea salt
1 t celery seed
1 t yellow mustard seeds
2 garlic cloves, halved lengthwise
4 small boiled and peeled beets or 1 15 oz can
Filling:
1 t dry mustard
3 T plain whole milk yogurt
1 T mayonnaise
1/2 t turmeric
1 T finely chopped chives or scallions
1 T fresh lemon juice
Salt and pepper
Garnish with capers, red onion and parsley.
Instructions
In a 32 oz jar or a large zip lock bag, mix together 1 c of water, brown sugar, vinegar, salt, celery seed, mustard seeds and garlic. Add the beets and 1/2 c of beet water and stir to combine. Put the peeled eggs in the beet brine and refrigerate for about 24 hours.
After the eggs have brined, it is time to make the filling. Cut the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the dry mustard, yogurt, mayonnaise, turmeric, chives or scallions and lemon juice. Mix with a fork, mashing everything together. Season with salt and pepper to taste.
Scoop a heaping teaspoon of filling into each hard boiled egg half. Garnish with some parsley, some some capers and red onion. Sprinkle with a touch of salt and pepper. Serve immediately. These are best at room temperature.
Notes
From: Food with Friends
