Saturday, February 14, 2015
Very Pink Eggs
Put a peeled, hard boiled egg into the juice left over from pickled beets and onions. Leave for about two days. Halve and scoop out yolks. Mash yolks with a bit of mayo, some of the pickled onions, and salt and pepper. Stuff yellows (now a slightly orange color from the pink onions) back into the now-pink whites.
These have a strong beet taste. I love beets, so I love that--but you've been warned!
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Gluten Free Wednesdays