Southern-Style Beet Pickled Deviled Eggs

Directions

1. 1
   Drain beets and reserve juice. Set beets aside.
2. 2
   Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
3. 3
   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.
4. 4
   Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
5. 5
   After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
6. 6
   Remove a few slices of onion from the jar, and finely chop/mince (if desired).
7. 7
   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.
8. 8
   Pipe the yolk mixture into the pinked whites.
9. 9
   Top with chopped fresh basil,.