Name: Beet Deviled Eggs
Prep time: 25 min
Cook time: 25 min
Total time: 170 min
Ingredients: 6 Hard boiled eggs; 3 Tbsp Mayonnaise; 1 tsp Dijon mustard; 1 tsp Apple cider vinegar; Salt and pepper (to taste); Paprika and chopped chives (for garnish); 2 Medium-sized beets (peeled and sliced); 3 cups Water; 1 cup Apple cider vinegar; 1 tsp Kosher salt

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Beet Deviled Eggs

An eye-catching appetizer!

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Prep Time 25

Cook Time 25

Cooling time 2

Total Time 2 50

Course Appetizer

Cuisine American

Servings 12

Calories 73 kcal

Ingredients

FOR THE DEVILED EGGS

6 Hard boiled eggs
3 Tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Apple cider vinegar
Salt and pepper to taste
Paprika and chopped chives for garnish

FOR THE BEET STAINING

2 Medium-sized beets peeled and sliced
3 cups Water
1 cup Apple cider vinegar
1 tsp Kosher salt

Instructions

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.
Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they're completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
Use a spoon (or a piping bag) to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives and paprika on top for garnish.

Keyword Beets, Eggs

Beet Deviled Eggs