• 16 Ratings

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

Libbie Summers
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

54 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 94 mg cholesterol; 83 mg sodium. 40 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 138 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 15 mg calcium; 0 mg iron;

Reviews

16 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3