Deviled eggs are a classic dish that can be enjoyed in so many creative ways. Today, we’re diving into a unique take on this beloved appetizer, featuring vibrant beet juice that gives our deviled eggs a stunning hue and a delightful twist on flavor. Let's explore how to make these unforgettable Beet Deviled Eggs!
Beet Deviled Eggs
These Beet Deviled Eggs are not only a feast for the eyes, but they also offer a deliciously earthy flavor thanks to the beets. They're perfect for any gathering, whether it’s a festive holiday, a casual potluck, or just a fun family dinner.
Ingredients
- 6 large eggs
- 1 medium beet, cooked and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Paprika (optional, for garnish)
Instructions
- Start by hard-boiling the eggs. Place them in a pot covered with water, bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes before cooling them in an ice bath.
- While the eggs are cooling, prepare the beet puree. Cut the cooked beet into small pieces and blend them in a food processor until smooth.
- Once the eggs are cooled, peel them carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Add the beet puree, mayonnaise, and Dijon mustard to the bowl with the yolks. Season with salt and pepper. Mash everything together until well combined and creamy.
- Carefully spoon or pipe the beet yolk mixture back into the egg white halves. You can use a piping bag or just a zip-top bag with the corner snipped off for a lovely presentation.
- Sprinkle with chopped chives and paprika for an extra pop of flavor and color. Serve these beautiful Beet Deviled Eggs chilled and watch them disappear!
These unique Beet Deviled Eggs are sure to impress your guests and add a colorful touch to your table. Enjoy making this easy yet delightful recipe!
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