Pennsylvania Dutch Classic Devils Recipes

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PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  • In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  • Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

PENNSYLVANIA DUTCH CLASSIC DEVILS



Pennsylvania Dutch Classic Devils image

I got this recipe from incredibleegg.org and we love it! A different take on the same old, same old, this is a keeper! Pretty and delicious. It's not a "quickie" recipe, but started well in advance, it adds a lot to the meal.

Provided by Wineaux

Categories     Healthy

Time P2DT6h

Yield 12 egg halves, 6-12 serving(s)

Number Of Ingredients 11

1 (16 ounce) jar pickled beets
1 3/4 cups white vinegar
1 cup sugar
1 1/2 tablespoons whole allspice
1 cinnamon stick, halved
6 hard-cooked eggs, peeled
3 tablespoons reduced-fat mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lemon juice
1/8 teaspoon salt (optional)

Steps:

  • Drain beets, reserving juice. Set beets aside for another use.
  • In medium saucepan, combine reserved beet juice, vinegar, sugar and spices. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes.
  • Arrange eggs in 1-quart jar or container with tight-fitting lid.
  • Pour hot mixture over eggs. Cover tightly. Allow to cool at room temperature.
  • Refrigerate to blend flavors, at least 24 hours.
  • Cut eggs in half lengthwise. Remove yolks and set whites aside.
  • In small bowl, mash yolks with fork. Stir in remaining ingredients except egg white halves.
  • Refill whites, using 1 heaping tablespoon yolk mixture for each egg half.
  • Chill to blend flavors.

Nutrition Facts : Calories 362, Fat 10, SaturatedFat 2.7, Cholesterol 214.6, Sodium 358.1, Carbohydrate 65.7, Fiber 7.4, Sugar 34.5, Protein 8.5

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