Deviled Eggs Recipe Page 2

Posted By: Cook Chatty Cathy

Dec 25 # 6 of 16

Merry Christmas KYH,

Those Red Beet Eggs are the best, my grandmother used to grow her own beets to pickle and she never let that time go without doing some of her pickled beet eggs as she called them! I learned so much about good eating from that humble little woman who grew up on a farm! Her cooking skills were the best! Warm apple and banana fritters sprinkled w/ powdered sugar, fresh fig or pear turnovers, and homemade fig newtons! We never went a day without fresh fruit salad! And her homemade guacamole was a given at every Christmas gathering! She was a health food nut long before it was the thing!

I would love to thank you and everyone for sharing!

CCCathy

Posted By: Mama Mangia

Dec 25 # 7 of 16

Here's another pickled eggs recipe -

1 pint (16 oz.) red beets (you can use canned if you do not have homemade)
2 T. pickling spice
1 med. Onion, cut into rings
1 doz. hard cooked eggs
2 c. vinegar
4 c. water

Put hard cooked eggs in with rest of ingredients and refrigerate overnight so flavors can meld.

Posted By: loubear

Dec 26 # 8 of 16

KYHeirloomer wrote:

Hey, Loubear,

Good to see you back. What you been up to?

The egg cuber (try googling under that name) is a molding device. You peel a still-warm hard-boiled egg and put it in the mold. Eggs, while hot, are very plastic, and it soon takes the cubical shape of the mold. You then chill it, and it holds it's shape.

Stuffed eggs is just a more generic phrasing for deviled eggs, and encompasses all the variations on that theme. Eggs a la Russe, as referred to below, is just one version.

Red beet eggs are a way the Amish produce a lightly pickled & colored egg. Here's a basic recipe:

Hard boil a dozen eggs. Cool and peel.

Combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 tsp salt, 1/4 cup water, 1/4 cup vinegar in a saucepan, and heat until sugars are dissolved. Add 1 quart canned beets with their juice. Pour this mixture over the eggs. Refrigerate at least 12 hours.

The longer the eggs stay in the mixture the darker they turn, and the deeper the color extends into the whites.

Thank you, I will have to try this, I can't wait for New Year's Day.

Posted By: George

Apr 8 # 9 of 16

KYHeirloomer wrote:

To kick these up a notch, mash some skinless/boneless sardines and mix with the yolks.

Damn.....that sounds awesome....I am going to have to try that.

Posted By: KYHeirloomer

Apr 8 # 10 of 16

Just for the record, George, using the sardines is an alternate to Eggs A La Russe, in which caviar is mixed in.

IIRC, it was first suggested by Duncan Hines, and I've remembered it all these years.