Beet Deviled Eggs
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Add a festive touch to your favorite deviled egg recipe! Use beets to naturally color the yolk mixture in this Easter classic. Beet Deviled Eggs will make it impossible to go back to your old deviled egg recipe.
Total Time
30 Minutes
Serving Size
12 Servings
12
eggs
1
medium cooked beet
1/2
cup mayonnaise
1
tablespoon white wine vinegar
2
teaspoons sugar
2
teaspoons grated onion
1/2
teaspoon kosher salt
fresh dill sprigs, if desired
1
Bring eggs and water cover to a boil. Let eggs stand 10 minutes. Remove eggs with slotted spoon. Place in cold water until cooled. Peel eggs, cut in half and gently remove yolks.
2
Place beet in food processor with egg yolks, mayonnaise, vinegar, sugar, onion and salt. Blend until smooth. Place mixture in zip-top storage bag.
3
Cut corner and squeeze mixture through into egg whites. Garnish with fresh dill, if desired.
Calories
70
Protein
5g
Carbohydrates
3g
Fiber
0g
Sugars
2g
Fat
4g
Cholesterol
160mg
Sodium
220mg
Saturated Fat
1g
Product information not available.
