Pink Deviled Eggs: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=15 min |Source=Better Homes & Garden, April 2014 (pg 136) |Yield=12/24 servings |Rating={{unrated}} }} === Ingredients === * 12 eggs..." |
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Latest revision as of 19:38, 3 August 2019
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | Better Homes & Garden, April 2014 (pg 136) |
| Yield / serves | 12/24 servings |
| Rating | (unrated) |
Ingredients
- 12 eggs
- 4 jarred, whole pickled beets
- 1/4 c mayonnaise
- 1 t spicy brown mustard
- celery leaves or parsley leaves (optional)
Preparation
Place eggs in a 4-qt Dutch oven. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat. Cover; let stand for 15 minutes. Drain. Rinse cooked eggs with cold water until cool. Drain.
Peel the eggs; cut in half lengthwise. Transfer yolks to a food processor; set whites aside. Add beets, mayonnaise, and mustard to food processor. Process until just smooth. Season to taste with kosher salt and ground black pepper. Using a small spoon or piping bag, fill each egg white with the beet mixture. Top with celery leaves.
