Yield: 20
SCALE:
Ingredients
- 10 large pasture-raised eggs
- 1 medium raw beet peeled and finely grated
- 1/4 cup real mayonnaise (I use Primal Kitchen
- 2 tablespoons pickle juice
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh parsley
Instructions
- Place eggs in a large pot and cover with enough water to rise about them by 3 inches. Bring the eggs to a boil, and let boil for 1 minutes.
- Then remove from heat, cover, and let sit for 10 minutes. Drain eggs and place them in an ice bath.
- Once cooled, peel under running water, rolling the eggs on the counter first to break their shells. Start at the bottom, or end of the egg to make it easiest.
- Scrape out the yolks into a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth, adding a tablespoon of water if needed. Taste and adjust salt as needed. Scrape filling into a ziploc bag, snip one corner, and fill the empty egg halves.
Notes
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.