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."