Ingredients
Scale
- 6 large eggs
- 1 small cooked beet (peeled)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar
- Salt and pepper to taste
- Fresh chives or dill for garnish
Instructions
- Hard boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, cover and let sit off heat for 10-12 minutes. Transfer to an ice bath.
- Prepare beet juice: Grate the beet into a bowl and strain through a fine mesh strainer to extract about 2 tablespoons of juice.
- Peel and prepare eggs: Once cool, crack and peel the eggs under running water. Cut in half lengthwise and scoop out yolks into a bowl.
- Make filling: Mash yolks with mayonnaise, mustard, vinegar, and beet juice until smooth. Season with salt and pepper.
- Fill eggs: Spoon or pipe yolk mixture back into egg whites.
- Garnish: Top each egg with chopped chives or dill before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 50
- Sugar: 0g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg