Southern-Style Beet Pickled Deviled Eggs - cooking recipe

Ingredients

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)

Preparation

Drain beets and reserve juice. Set beets aside.
Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
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.
Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
Remove a few slices of onion from the jar, and finely chop/mince (if desired).
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.
Pipe the yolk mixture into the pinked whites.
Top with chopped fresh basil,.