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Pink Deviled Eggs

Blend hard-boiled egg yolks with beets and a bit of mayo for a bright and springy appetizer.

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4.5 by 3 people

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  • Makes: 24 servings
  • Serving Size: 1 appetizer
  • Start to Finish: 30 mins

Pink Deviled Eggs

Directions

  1. Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain.
  2. Tap eggs on a flat surface to crack shell all over. Peel eggs and cut in half lengthwise. Place yolks in a food processor; set whites aside. Add beets, mayonnaise, and mustard to yolks. Cover and process with several on/off turns just until smooth. Season to taste with salt and pepper. Using a small spoon or piping bag, fill each egg white with beet mixture. If desired, top with celery leaves and/or chives.

From the Test Kitchen

Prepare as directed. Transfer to a storage container. Cover and chill for up to 24 hours.

Nutrition Facts (Pink Deviled Eggs)

  • Per serving:
  • 54 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 94 mg chol.,
  • 83 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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