Beet Deviled Eggs
Try this Beet Deviled Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 10 large, pasture-raised eggs
- 1 medium raw beet peeled and finely grated
- 1/4 cup real mayonnaise (i use primal kitchen which is made from avocado oil & cage-free eggs)
- 2 tablespoons pickle juice
- Carbohydrate 0.361123251770219 g
- Cholesterol 0 mg
- Fat 0.00685400321020369 g
- Fiber 0.0457145351256197 g
- Protein 0.0384658221400574 g
- Saturated Fat 0.00125872243674549 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.471384936271932 mg
- Sugar 0.3154087166446 g
- Trans Fat 0.0018529032066637 g
- Calories 1 calories
Place eggs in a large pot and cover with enough water to rise about them by 3 inches. Bring the eggs to a boil, and let boil for 1 minutes. Then remove from heat, cover, and let sit for 10 minutes. Drain eggs and place them in an ice bath.Once cooled, peel under running water, rolling the eggs on the counter first to break their shells. Start at the bottom, or end of the egg to make it easiest. Scrape out the yolks into a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth, adding a tablespoon of water if needed. Taste and adjust salt as needed. Scrape filling into a ziploc bag, snip one corner, and fill the empty egg halves.
