Description
Vibrant deviled eggs dyed with beet juice for a stunning presentation and delightful flavor.
Ingredients
Scale
- 12 large eggs
- 2 large beets
- Juice from 2 lemons
- Sea salt
- 1/3 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp sea salt (to taste)
- Ground black pepper
- 2 tbsp fresh chopped dill
- 2 tbsp fresh chopped chives
- Fresh dill and chives for garnish
- 1 oz salmon roe (or black caviar)
Instructions
- Place the eggs in a large pot and cover with cold water, about an inch above the eggs.
- Bring the water to a rapid boil over medium-high heat. Cover the pot, remove from heat, and let sit for 12 minutes.
- Transfer the eggs to an ice bath for at least 10 minutes.
- While the eggs cool, peel and chop the beets into small pieces.
- Boil the chopped beets in a small pot of water for about 30 minutes until soft. Strain, reserving the liquid.
- Set the beet juice aside to cool completely.
- Once the eggs are cooled and peeled, submerge them in the beet juice for up to 2 hours.
- Rinse gently under cold water once they reach your desired shade.
- Slice the eggs in half lengthwise, removing the yolks and placing them in a bowl.
- Mash the yolks and add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Stir in the chopped dill and chives until combined into a creamy filling.
- Fill each egg white half with the yolk mixture, creating generous mounds.
- Garnish with additional chopped herbs and top each egg with a spoonful of roe or caviar if desired.
- Serve chilled and enjoy!
Notes
Customize with Greek yogurt instead of mayonnaise or add avocado for health benefits.
Nutrition
- Serving Size: 2 eggs
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg