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.


Martha's Menagerie said...

Those sure are different - and really cool! :-)

Linda :) said...

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... :)

Lyndsey said...

These are so cool!!! I've seen the tea stained and the pomegranate soaked eggs. This is great! Thanks for linking to Tailgating Time1