Southern-Style Beet Pickled Deviled Eggs

• 1 dozen egg, hard boiled and peeled
• 1 cup apple cider vinegar
• 15 ounces sliced beets, from a can
• 1/2 cup brown sugar
• 1 tablespoon peppercorn
• 1 teaspoon kosher salt
• sliced raw onion, to taste
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon butter
• 1/8 teaspoon white pepper
• 1/8 teaspoon Old Bay Seasoning
• basil, fresh, chopped (for garnish)

1. Drain beets and reserve juice. Set beets aside.
2. Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
3. Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.
4. Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
5. After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
6. Remove a few slices of onion from the jar, and finely chop/mince (if desired).
7. With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.
8. Pipe the yolk mixture into the pinked whites.
9. Top with chopped fresh basil,.

egg, apple cider vinegar, beets, brown sugar, peppercorn, kosher salt, onion, mayonnaise, mustard, butter, white pepper, bay seasoning, basil

Taken from www.food.com/recipe/southern-style-beet-pickled-deviled-eggs-463572 (may not work)