Pennsylvania Dutch Classic Devils Recipes

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

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.

PENNSYLVANIA DUTCH CLASSIC DEVILS

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.