09 February 2011
Beet Deviled Eggs
Pureed beets give these deviled eggs their pretty pink color.
They also add a nice earthy sweetness. Just in time for Valentines!
* 4-5 small beets, tops and roots removed, scrubbed
* 12 eggs, hard boiled and peeled
* ½ cup mayo
* 4 tablespoons dijon mustard
* 2 teaspoons lemon juice
* 1-2 teaspoons garlic powder
* 1-2 teaspoons onion powder
* Pinch cayenne
* Kosher salt and black pepper
* Green onions or chives, sliced very thin
Preheat the oven to 400 degrees.
Place the beets in a baking dish and add about of a cup of water. Cover tightly with foil and bake for 45 minutes, or until tender when pierced with a fork. Allow to cool until they can be handled.
Cut the eggs in half and carefully remove the yolks to a bowl. Reserve the whites.
Wearing gloves, carefully rub the peel off the beets. Place the beets in a food processor and puree until smooth. Add the egg yolks, mayo, dijon, lemon juice, garlic powder, onion powder, and cayenne. Season well with salt and black pepper and mix well until yolks are broken up and ingredients are evenly incorporated and smooth.
Pipe or spoon yolk mixture into reserved egg white halves. Sprinkle with the green onions and serve chilled.