Description
Indulge in the vibrant allure of Pink Deviled Eggs, a delightful twist on a classic appetizer that is sure to captivate your guests.
Ingredients
Scale
- 6 large eggs
- 1 small cooked beet, peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- Salt and pepper to taste
- Fresh chives or dill for garnish
Instructions
- Hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover and let sit off the heat for 10-12 minutes before transferring to an ice bath.
- While cooling, grate the cooked beet into a bowl and extract about 2 tablespoons of juice using a fine mesh strainer.
- Peel cooled eggs under running water, then halve them lengthwise and scoop out yolks into a bowl.
- Mash yolks with a fork and combine with mayonnaise, Dijon mustard, white vinegar, and 1 tablespoon of beet juice until smooth. Adjust seasoning as needed.
- Fill egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with fresh chives or dill and serve immediately or chill until ready.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Pink Deviled Eggs, deviled eggs, appetizer, beet juice