Beet-Dyed Deviled Eggs
Fresh beet juice gives these eggs a pretty pink hue!
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Beet-Dyed Deviled Eggs
Directions
- Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).
- Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half (discard beet and liquid). Remove the yolk and set the whites aside.
- Mash the yolks with the mayonnaise, relish, mustard, and a pinch of salt. Pipe or scoop back into egg white halves. Sprinkle with coarse salt.
Nutrition Facts (Beet-Dyed Deviled Eggs)
- Per serving:
- 61 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 95 mg chol. ,
- 69 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 3 g pro.
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Reviews (1)
dycushman
463 Days Ago
this s is very good. I have made deviled eggs with beet dyed pickled eggs for years try it for a special treat.