Lancaster beets & eggs

Yield: 1 Batch

Measure Ingredient
16 ounces Beets, sliced canned
¾ cup Cider vinegar
6 tablespoons Sugar, granulated
1 tablespoon Pickling spice
1 small Onion; cut in rings
½ cup ;Water, hot
4 \N Egg; hard-cooked, shelled
3 tablespoons Mayonnaise
1 teaspoon Mustard, prepared
⅛ teaspoon Salt
\N \N per Barb Burgess
\N \N Fidonet COOKING echo

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."

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