What the Devil, You ask!!!
Lord Honey, I love me a good pickled beet and any Southerner worth their salt practically worships a good deviled egg. Well, ya know how my crazy mind works--I just had to ask myself, "What would happen if these two Southern snacks became soulmates?" Well honey, I was not disappointed, and you won't be either, when you try my "Can't Beet 'Em Deviled Eggs" Regardless of the devilish name, I'm tellin' ya, these may just become everyone's favorite Sunday potluck morsel.
Can’t Beet 'Em Deviled Eggs
Jason Smith, FNS southerncountrybling.com
Makes 12 halves
1-jar pickled beets
6-hard boiled eggs, peeled
2-TBSP sweet pickle relish
3-tsp Dijon mustard
1 ½-TBSP mayo
1-tsp white sugar
½-tsp each of garlic powder, onion powder, smoked paprika
Salt & Pepper to taste
· Cut the eggs length wise and place the yolks in a bowl and the whites into a bowl.
· Pour the juice from beets over egg whites, cover and let sit for 2 hours or overnight.
· Mash the yolks till fine, will look like coarse corn meal.
· Stir the pickle relish, mayo, mustard, sugar, spices, salt and pepper in.
· Take the whites out of the beet juice and lay on a paper towel to soak up the excess.
· Fill each well in the whites with the yolk mixture.
· Cut small strips of the beets and place a few on top of each filled egg.
Tip: If you don’t like beets just skip the beets and make the deviled eggs, if you want the whites to be colored you can add a few drops of red food dye into a solution of ½-cup water and 3-TBSP vinegar and let the whites sit for 2 hours.