Submitted by: Marcia 

Attributed to: Gram

Category: Other

Description: This was always a part of our Easter. There was a plate made for deviled eggs. She would use this for serving . The outside would have the beeted eggs and the middle would be filled with pickled beets. I always understood this to be a midwestern tradition. Our neighbors, who also were from Indiana, made the same dish. The colors were beautiful.

Prep Time: 15 minutes

Total Time: 24 hours plus prep time

Servings: 

Difficulty rating: 1

Ingredients:

Eggs (usually did 6 or more)

Aunt Nellies whole pickled beets (comes in a glass jar; 1 or 2 jars depending on number of eggs)

Special tools/utensils needed:

Directions: 

1. Hard boil eggs, as many or as few as you would like.

2. Cool eggs and peel. 

3. Place boiled eggs and pickled beets in a glass jar. Stir to be sure eggs are covered.

4. Refrigerate at least 24 hours. Stir/mix occasionally.

5. Cut eggs in half to serve. Some like a dash of pepper.

These will keep in the refrigerator for several days.