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Pickled Deviled Eggs





4 or 5 medium beets

1/2 cup sugar

1 cup cider vinegar

1/2 tsp. black peppercorns

big pinch allspice

1 small yellow onion, peeled and sliced thinly

6 hard-boiled eggs, peeled, cut in half, whites separated from yolks




Wash beets, trim ends, place in an oven safe dish that will just fit them, rub with a little bit of olive oil, cover with foil and roast in a 450 degree oven until tender when pierced with a small knife, about 45 minutes.  Let cool, peel, then cut into wedges.


Combine vinegar, water, peppercorns & allspice in a small non-reactive saucepan.  Bring to a boil, stirring occasionally until sugar dissolves, then set aside.  Put egg whites, beets and onions in a glass, ceramic, or stainless bowl (something that won’t get discolored by the beet juice), and pour the pickling liquid over.  Cover and refrigerate, turning occasionally, until the whites turn a deep rich pink color, about 24 hours.


Yolk Mixture

Yolks from hard boiled eggs above – mash in a bowl with a fork until fine.  Mix with about two teaspoons of Dijon mustard (or more or less, according to your taste), a pinch of salt, a grinding of fresh black pepper, and enough mayonnaise (we like to use homemade) to make a nice smooth mixture.  You can pipe the mixture into the pickled whites with a pastry bag, but we find that a bit fussy (not to mention messy to clean the bag), so we just use a spoon. 


Garnish as you please.  In the photo, we used chives from our garden, a chive blossom in the center, and sage flowers from our garden.