"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Ostara Dawn Eggs Recipe

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This recipe for Ostara Dawn Eggs, by , is from Celebrating the Wheel of the Year, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam & Brian Silverain
Added: Thursday, June 14, 2007

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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