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Ostara Dawn Eggs Recipe

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This recipe for Ostara Dawn Eggs is from Celebrating the Wheel of the Year, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 dozen eggs, hard boiled
To pickle eggs:
1 can sliced beets (or tiny baby beets)
1/4 cup vinegar
1 tsp salt
2 T sugar
To stuff eggs:
2 T prepared mustard
2 T vinegar
1/4 - 1/2 cup mayonnaise
paprika, bacon bits, parsley flakes to garnish
Directions:
Directions:
Shell the boiled eggs. Drain the beets, reserving the liquid. (Eat the beets for dinner!) Add the vinegar, salt and sugar to the beet liquid. Add enough water to make 2 cups. Pour over the eggs in a jar or nonmetal container, so the aggs are all covered by the red liquid. Put in refrigerator for 2 days.
Remove eggs from red beet pickling liquid (discard liquid). Cut each egg in half (lengthwise), and place the yolks in a bowl. The egg white should be a rosy color, but the yolks should still be mostly yellow. Smash the yolks with a fork until smooth. Add vinegar, mustard and mayo, mixing until a smooth paste is formed. (Or use your own favorite deviled egg recipe.) Fill the red-colored eggs halves with the yolk mixture, and garnish to taste.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes (plus 2 days)
Personal Notes:
Personal Notes:
This variation on deviled eggs reminds me of the yellow sun peeking over the horizon in a rosy dawn glow!

 

 

 

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