Pink Deviled Eggs

Serves 12
Prep Time: 20 Minutes

 

Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe

Instructions


To make the dye, you will need to juice a couple of beets. IF you don't have a juicer, you can roast your beets in the oven by covering them with foil and cooking at 425°F (218°C) for 25 minutes. You will then blend them up with water and vinegar to make a pink liquid. Place your beet juice in a bowl that is deeper than the eggs.

To dye the eggs, roll them in the beet juice (your fingers will turn pink so you may want to use rubber gloves). The longer you leave them in the juice, the deeper pink the eggs will become). Place them on a plate to dry.

Once you dye the eggs, cut your eggs in half length-wise, scoop out the yolk and place all the yolks in a small mixing bowl.

To the bowl add the mayo, mustard, sea salt, lemon juice, and 3/4 of the dill.

Place your yolk mixture in a small ziplock bag. Cut one small corner off the bag and pipe the filling into the egg whites (actually, they are pink now). Serve each egg with a little more dill on top and enjoy!

Ingredients

6 Eggs (boiled)
1 Beet
2 tbsp Mayonnaise
1 tbsp Dijon Mustard
1/2 tsp Sea Salt
1 tsp Lemon Juice
1/4 cup Fresh Dill (chopped)

Instructions


To make the dye, you will need to juice a couple of beets. IF you don't have a juicer, you can roast your beets in the oven by covering them with foil and cooking at 425°F (218°C) for 25 minutes. You will then blend them up with water and vinegar to make a pink liquid. Place your beet juice in a bowl that is deeper than the eggs.

To dye the eggs, roll them in the beet juice (your fingers will turn pink so you may want to use rubber gloves). The longer you leave them in the juice, the deeper pink the eggs will become). Place them on a plate to dry.

Once you dye the eggs, cut your eggs in half length-wise, scoop out the yolk and place all the yolks in a small mixing bowl.

To the bowl add the mayo, mustard, sea salt, lemon juice, and 3/4 of the dill.

Place your yolk mixture in a small ziplock bag. Cut one small corner off the bag and pipe the filling into the egg whites (actually, they are pink now). Serve each egg with a little more dill on top and enjoy!

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