Deviled Eggs

9 Hard boiled eggs, peeled left whole

Juices reserved from 1qt pickled beets

Mayonnaise

Zucchini Relish

Garlic Powder

Place eggs and juices in a glass container (I just use my quart mason jar from my pickled beets) and refrigerate for several hours up to three days, the longer the stronger the vinegar flavour.

Strain eggs, slice in half lengthwise and reserve yokes in a medium bowl.  I wear gloves because I don't wish to have pink finger tips and usually dry eggs with a paper towel.

To the yokes add about 2 spoonfuls of mayonnaise and 2 oz of zucchini relish.  If you haven't learned by now, I don't use recipes on dishes I make regularly. 

You can use a piping bag, a sandwich bag or a spoon to fill the egg whites with the yoke mixture.  I cover my deviled eggs with cellophane and refrigerate for about an hour to firm up the yoke mixture.

Zucchini relish and pickled beet recipes can be found in the Ball Canning Books.