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.
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.
These are so cool!!! I’ve seen the tea stained and the pomegranate soaked eggs. This is great! Thanks for linking to Tailgating Time1
And everyone complains about my cracked easter eggs with the dye running through, lol…. Very pretty! I love deviled eggs, hubby is the master deviled maker here… 🙂
Those sure are different – and really cool! 🙂