Deviled Eggs recipe

Deviled Eggs recipe

Description

Get ready to treat your taste buds to these delicious deviled eggs, the best you'll ever taste. These bites are perfect for elevating any occasion, from a lively kids' party to a sophisticated cocktail party.

Description

Get ready to treat your taste buds to these delicious deviled eggs, the best you'll ever taste. These bites are perfect for elevating any occasion, from a lively kids' party to a sophisticated cocktail party.

Ingredients:



1 dozen hard-boiled eggs, peeled
4 medium beets
1 cup apple cider vinegar
1/2 teaspoon grated fresh ginger
Juice of 2 lemons, freshly squeezed
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon finely chopped basil
1/2 teaspoon onion powder
Salt and pepper, to taste
Diced bacon, for garnish
Chopped fresh parsley, for garnish

Instructions:

Cut the beet greens and roots, then wash the beets thoroughly. In a saucepan, cover the beets with cold water. Bring to a boil and continue cooking for 30 to 40 minutes or until the beets are very tender. Once cooked, reserve the water (make sure there is at least 2 cups, if not, add water to make 2 cups) and let the beets cool to remove the skin.

Dice the beets in a blender and add the cooking water.

Blend for 2 minutes. Add the apple cider vinegar, ginger and lemon juice. Blend for a few more minutes, until smooth.

In a large jar, submerge the hard-boiled eggs in the beet juice mixture. Refrigerate the jar for at least 3 hours, 6 hours for best results. You can also keep them in the refrigerator overnight. The longer they sit in the juice, the pinker they will become.

Once the eggs are dyed to the desired color, remove them from the beet juice onto a paper towel-lined tray to absorb excess liquid.

Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Place the egg halves on a large serving platter.

Add the mayonnaise, olive oil, basil, and onion powder to the egg yolks. Season with salt and pepper. Blend until smooth. Transfer to a pastry bag fitted with a nozzle.

Top the egg whites with the mixture, then sprinkle with bacon and parsley.

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