Shelly Hill asked:
When it comes to summer barbecues and family picnics, we always look forward to eating some delicious appetizers made from eggs.
Before we get to the recipes, I would like to share some helpful tips with you to make your preparation easier.
Eggs are easier to peel if you rinse them under cold running water for 15 minutes before peeling. Store them in their original cartons in the coldest section of your refrigerator. Check carton for the expiration date and toss any eggs that smell badly after being cracked.
Pickled Eggs - I recommend purchasing a plastic container that is specifically made for pickled eggs. This container will have an easy lift-up insert so that the beet juice drains away from the eggs and beets. These type of containers are airtight to prevent spillage during transport. You will want to refrigerate them for 6-8 hours before serving. This allows the juice to pickle your eggs.
Deviled Eggs - You can mash the yolks with a fork but if you want a really creamy filling, use a food processor or blender. To keep them from sliding around during transport, buy a specifically made deviled egg container. It will have oval shaped cavities to keep them sorted and stable during transport. Refrigerate for 2 hours before serving.
Here are my family’s favorite recipes.
Pickled Red Beet Eggs
2 cans of sliced red beets
24 hard-boiled eggs
1 cup granulated sugar
1/2 cup wine vinegar
1 cup of water
1 teaspoon salt
In a large saucepan, combine granulated sugar, wine vinegar, water and salt. Bring to a rapid boil and boil for 5 minutes. Drain red beet juice into the saucepan (keep beets in can) and boil for an additional 2 minutes. Put shelled eggs in a deli container and pour juice mixture over top. Stir. Pour sliced beets into container and stir again. Let cool for 15 minutes and then seal container, then refrigerate.
Deviled Eggs
1 dozen hard-boiled eggs
1/4 cup sweet relish
1 tablespoon mustard
3 tablespoons salad dressing
2 teaspoons salt
1 teaspoon granulated sugar
paprika
Slice hard-boiled eggs in half length-wise. Remove yolks and place in a small bowl. Mash yolks with a fork or blend lightly in a blender. Mixed yolks with: sweet relish, mustard, salad dressing, salt and sugar. Mixture should be of a creamy consistency. Spread mixture into the empty cavity of each egg. Sprinkle paprika on top, then refrigerate.
Tamara
When it comes to summer barbecues and family picnics, we always look forward to eating some delicious appetizers made from eggs.
Before we get to the recipes, I would like to share some helpful tips with you to make your preparation easier.
Eggs are easier to peel if you rinse them under cold running water for 15 minutes before peeling. Store them in their original cartons in the coldest section of your refrigerator. Check carton for the expiration date and toss any eggs that smell badly after being cracked.
Pickled Eggs - I recommend purchasing a plastic container that is specifically made for pickled eggs. This container will have an easy lift-up insert so that the beet juice drains away from the eggs and beets. These type of containers are airtight to prevent spillage during transport. You will want to refrigerate them for 6-8 hours before serving. This allows the juice to pickle your eggs.
Deviled Eggs - You can mash the yolks with a fork but if you want a really creamy filling, use a food processor or blender. To keep them from sliding around during transport, buy a specifically made deviled egg container. It will have oval shaped cavities to keep them sorted and stable during transport. Refrigerate for 2 hours before serving.
Here are my family’s favorite recipes.
Pickled Red Beet Eggs
2 cans of sliced red beets
24 hard-boiled eggs
1 cup granulated sugar
1/2 cup wine vinegar
1 cup of water
1 teaspoon salt
In a large saucepan, combine granulated sugar, wine vinegar, water and salt. Bring to a rapid boil and boil for 5 minutes. Drain red beet juice into the saucepan (keep beets in can) and boil for an additional 2 minutes. Put shelled eggs in a deli container and pour juice mixture over top. Stir. Pour sliced beets into container and stir again. Let cool for 15 minutes and then seal container, then refrigerate.
Deviled Eggs
1 dozen hard-boiled eggs
1/4 cup sweet relish
1 tablespoon mustard
3 tablespoons salad dressing
2 teaspoons salt
1 teaspoon granulated sugar
paprika
Slice hard-boiled eggs in half length-wise. Remove yolks and place in a small bowl. Mash yolks with a fork or blend lightly in a blender. Mixed yolks with: sweet relish, mustard, salad dressing, salt and sugar. Mixture should be of a creamy consistency. Spread mixture into the empty cavity of each egg. Sprinkle paprika on top, then refrigerate.
Tamara
