PICKLED DEVILED EGGS

Somewhere during the past few months I saw an article on Chinese Tea eggs. They were so beautiful and intrigued me enough that I wanted to make some. Well I never quite got around to it, but then hubby asked for some deviled eggs and my brain went into overdrive. I decided to create the same affect with pickled beets.

PICKLED DEVILED EGGS
1 dozen eggs, hard boiled
1 jar pickled beets
1/8 + cup mayonnaise
1/4 teaspoon prepared horseradish
1 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon cider vinegar
Sweet Hungarian paprika

• Boil eggs as normal. Rinse under cool water.
• Drain beets, retaining juice.
• Gently crack eggs all over.
• In a medium skillet heat water and beet juice together.
• Add eggs and simmer 20 minutes, gently rolling eggs periodically.
• Remove from heat.
• Remove eggs from pan and drain on paper towels.
• Remove shells.
• Slice open eggs and scoop out yolks.
• Mash yolks with salt and pepper.
• Add mayonnaise, vinegar and horseradish and blend well.
• Fill eggs.
• Sprinkle with paprika and serve.

I save the pickled beets to use with 1000 Island dressing on my Crab salad.