Paula Deen Pickled Eggs Recipes

PICKLED EGGS WITH BEETS

Pickled Eggs with Beets image

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

Steps:

Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

TRADITIONAL SOUTHERN DEVILED EGGS

Traditional Southern Deviled Eggs image

A delicious Southern appetizer for your next meal.

Provided by Paula Deen

Time 12m

Yield 12

Number Of Ingredients 8

Ingredients

1 teaspoon mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7 large hard-boiled and peeled eggs
for garnishing paprika
sliced, for garnishing sweet gherkin pickles
for garnishing pimentos
to taste salt and pepper

Steps:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator. Makes 14 half eggs.

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