Beet Deviled Eggs
These beautiful deviled eggs have a stunning pink beet filling. They're creamy and delicious, with hints of beet, brightened with lemon juice. Salty pickle juice is used for a little punch, too!
Yield: 24 egg halves
Ingredients
- 12 large pasture-raised eggs
- 1/2 cup (50 grams) finely grated raw beet (beet should be peeled)
- 1/2 cup full fat mayonnaise
- 2 tablespoons pickle juice
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine salt
- 1/2 teaspoon pepper
- 1 small garlic clove
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Put eggs in a large pot. Cover with water by two inches. Place on high heat, and bring to a boil. Once boiling, turn heat to low and let sit for 1 minute. Then remove from heat and cover for 11 minutes.
- Drain eggs and place them in an ice bath immediately. Once cooled, peel under cool running water, rolling the eggs on the counter first to help break their shells. Cut the eggs in halve and pop out the yolks, using a small spoon if needed.
- Add yolks + remaining ingredients to a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth.
- Scrape filling into a ziploc bag, snip one corner, and squeeze the mixture into the empty egg halves. Garnish with freshly cracker black pepper and minced parsley.
Notes
*Recipe can easily be halved.
*Tip: Make sure your eggs are at least when one week old so that they peel easier. The fresher the eggs, the harder to peel, crazy as that sounds! What I do is buy two dozen from my farmer, one for immediate use, one for deviled eggs. You can make the filling a day ahead of time, then fill the egg whites shortly before serving.