Beet-Dyed Deviled Eggs

Fresh beet juice gives these eggs a pretty pink hue!

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3.5 by 21 people

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  • Makes: 24 servings
  • Hands On: 35 mins
  • Total Time: 1 hr 40 mins

Beet-Dyed Deviled Eggs

Directions

  1. 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).
  2. 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.
  3. 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.
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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)

21 Ratings
372 Days Ago
5.0
this s is very good. I have made deviled eggs with beet dyed pickled eggs for years try it for a special treat.

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