Description
These Beet Juice Deviled Eggs are easy to make, visually stunning, and perfect for Spring holidays, brunch, wedding or baby showers.
Ingredients
Units
Scale
- 6–8 hard boiled eggs, shells removed
- 20 ounces beet juice
- 1/2 cup mayo
- 2 teaspoons grainy mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Dried edible flowers, for garnish
- Cracked black pepper, for garnish
- Himalayan pink salt, for garnish
Instructions
- Place the hard-boiled eggs in a large glass jar or container with a tight lid.
- Carefully pour in the beet juice until the eggs are fully submerged.
- Seal the container and place in the refrigerator for at least 12 hours or up to 24 hours.
- After marinating, remove the eggs and gently pat them dry on paper towels to absorb any extra beet juice.
- Slice each egg lengthwise and remove the yolks.
- Add the yolks to a bowl and mash with mayo, grainy mustard, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture into the center of each egg half.
- Garnish with a pinch of dried edible flowers, a bit of cracked black pepper, and Himalayan pink salt.
- Serve immediately or refrigerate and serve chilled.
- ENJOY!
Notes
- For ease, use bottled beet juice. Alternatively, make your own.
- Store the peeled, hard boiled eggs in the beet juice for up to 24 hours. The longer they soak, the darker the eggs will be.
- Wear gloves!
- Use paper towels to pat the eggs dry and do this on a surface that will no soak up the beet juice.
- Easily replace the grainy mustard with Dijon mustard.
- Garnish with dried or fresh edible flowers. Alternatively, garnish with fresh herbs.
- Use leftover beet juice to pickle onions, vegetables, stir into hummus, and so much more.
- Prep Time: 12 hours to 1 day
- Category: Appetizer, Lunch
- Method: Easy
- Cuisine: American