Lancaster beets & eggs
1 Batch
Ingredients
Quantity | 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 | Egg; hard-cooked, shelled | |
3 | tablespoons | Mayonnaise |
1 | teaspoon | Mustard, prepared |
⅛ | teaspoon | Salt |
per Barb Burgess | ||
Fidonet COOKING echo |
Directions
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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