Pink Deviled Eggs

Pink Deviled Eggs + enlarge image
1 users rated this recipe an average rating of 5.0
Makes:
24 servings
Serving Size:
1 appetizer
Start to Finish:
30 mins
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Pink Deviled Eggs

Ingredients
12
eggs
4
jarred whole pickled beets (about 3 ounces)
1/4
cup mayonnaise
1
teaspoon spicy brown mustard
 
Kosher salt
 
Freshly ground black pepper
 
Celery leaves or parsley leaves, and/or chopped chives (optional)

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
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