Prep time: 1200
Cuisine: ie

Ingredients & Directions

Nutritional Info

Ingredients & Directions

Ingredients

Directions

CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely CHOP remaining four white halves.
MASH yolks with fork. ADD chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; MIX well. ADD dill; MIX well. REFRIGERATE, covered.
DRAIN beets, reserving juice (about 2/3 cup). SET beets aside for another use. COMBINE beet juice, water and vinegar. ARRANGE egg whites cut side down in shallow container. POUR marinade over eggs. REFRIGERATE at least several hours or overnight, turning occasionally.
REMOVE pickled egg whites from marinade, PAT dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each pickled egg white half. GARNISH with toppings, as desired.

Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

INGREDIENTS
large hard-boiled EGGS, peeled	12
mayonnaise	1/4 cup
sour cream	1/4 cup
Dijon mustard	1 Tbsp.
fresh lemon juice	1 Tbsp.
salt	1/4 tsp.
pepper	1/4 tsp.
finely chopped fresh dill OR chives	2 Tbsp.
beets	1 jar (16 oz.)
distilled white vinegar	1 cup

tips

Make these gorgeous purple deviled eggs ahead of time for easy holiday entertaining – perfect for Easter brunch! Mix and match your toppings! The possibilities are endless – shrimp, chives, smoked salmon, crab meat, capers, diced red bell pepper, Italian parsley, cucumber, fresh dill, etc.

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

Use a clean tool to remove eggs from the brine. Do not pour off brine to retrieve eggs or re-use the brine. Pack eggs into sterilized glass jar that are labeled with the date packed. Keep continuously refrigerated, and use within 3-4 months.

To peel a hard-boiled egg: Gently tap egg on countertop until the shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

Nutritional Info

Ingredients

Directions

per SERVING: 1/20 of recipe
Calories	75
Saturated fat	6 g
Saturated fat	2 g
Polyunsaturated fat	2 g
Monounsaturated fat	2 g
Cholesterol	114 mg
Sodium	141 mg
Carbohydrates	2 g
Fiber	0 g
Sugar	2 g
Protein	4 g
Vitamin A	53 mcg
Vitamin D	1 mcg
Folate	21 mcg
Choline	91 mg
Calcium	24 mg
Iron	1 mg
Potassium	83 mg

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.

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Pickled Deviled Eggs