Tuesday, January 1, 2013

Beet-Pickled Deviled Eggs

Happy 2013!!! Yesterday we had an early celebration because my hubby went in to work in the afternoon. We always have appetizers for New Years and this year I made all new things. These little deviled eggs were really fun and the kids loved them. I first saw this idea from Cupcakes & Cashmere. There are a lot of fun recipes there. This is such a unique way to prepare deviled eggs. I love it.

Beet-Pickled Deviled Eggs (adapted from Cupcakes & Cashmere)

12-14 hard boiled eggs, peeled
1 can beets, reserve liquid
1 T. sugar
1 c. vinegar
3 c. water
1 t. onion powder
1/2 c. sour cream
1/4 c. mayonnaise
1 T. dijon mustard
1 t. onion powder
salt and pepper to taste

 In a mixing bowl, combine liquid from beets, sugar, vinegar, water, and 1 t. onion powder.
In a large containter with a lid, add beets and peeled eggs. 
 Pour beet liquid mixture over eggs.
 Cover container and refrigerate overnight.
 After eggs have pickled overnight, remove them from liquid and slice in half.
 Carefully remove yolks from eggs and stir them up with sour cream, mayonnaise, mustard, and onion powder. Add salt and pepper to taste.
 Scoop yolk mixture into eggs. (I transferred the mixture into a plastic bag prepared with a frosting tip and piped it into eggs.)
 If you don't serve them immediately, cover and refrigerate.

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