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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Pink Deviled Eggs
Directions
- 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.
- 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 ,
- 4 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 94 mg chol. ,
- 83 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 3 g pro.