Southern-Style Beet Pickled Deviled Eggs

1. 1

   Drain beets and reserve juice. Set beets aside.

2. 2

   Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.

3. 3

   Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.

4. 4

   Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).

5. 5

   After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.

6. 6

   Remove a few slices of onion from the jar, and finely chop/mince (if desired).

7. 7

   With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.

8. 8

   Pipe the yolk mixture into the pinked whites.

9. 9

   Top with chopped fresh basil,.

* Per serving · 4 servings · Values may vary.