Beet Pickled Deviled Eggs
"Another twist on deviled eggs - they're so good, they're blushing! NOTES: you can julienne the beets afterwards to add to a salad. Chill time is 2-10 hours."
Original is 6 servings
Ingredients
- Beet Dye
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- Eggs
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- Garnish
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Nutritional
- Serving Size: 1 (468 g)
- Calories 399.3
- Total Fat - 24.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 905.8 mg
- Sodium - 948.9 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 1.2 g
- Sugars - 5.7 g
- Protein - 31.6 g
- Calcium - 152.9 mg
- Iron - 4.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beets are tender.
Step 2
Let the beet mixture cool completely, then put a large bowl. Add the peeled eggs, make sure they're completely covered, then chill (stirring once or twice), for at least 2 hours or overnight for a more intense color.
Step 3
Remove the eggs from the beets and pat dry. Slice lengthwise and remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Step 4
Mash yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's as smooth as possible.
Step 5
Either spoon some yolk mixture into each egg white, or use a zip-lock bag with the corner snipped off to pipe yolks into whites.
Step 6
Garnish with paprika, a pinch of chives and a bit of flaked salt.
Tips
No special items needed.
1 Reviews
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