Pickled eggs no.2

5 servings

Ingredients

Quantity Ingredient
16 ounces Can sliced beets
⅜ cup Sugar
1 small Onion, cut in rings
¾ cup Cider vinegar
1 tablespoon Pickling spice
½ cup Hot water
4 eaches Eggs, hard-cooked, shelled
1 teaspoon Prepared mustard
3 tablespoons Salad dressing (mayo)
⅛ teaspoon Salt

Directions

INGREDIENTS

DIRECTIONS

Drain liquid from beets into a medium saucepan. Stir in vinegar, sugar and pickling spices. Heat to boiling, simmer 5 minutes. Strain into a 2-c measure. Combine beets and onion in medium bowl; add 1 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 center of a serving dish. Place devilled eggs in a ring around edge.

Submitted By EARL SHELSBY On 11-17-94

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