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Beet-Dyed Deviled Eggs
Give visual appeal to deviled eggs with the jewel-like tones of red beets.
6 large eggs
1 large red beet, foil-wrap and roast until soft
1 Tbsp. white vinegar
1 Tbsp. apple cider vinegar
24 large Markon First Crop Basil leaves
1 cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. paprika
Salt and pepper, to taste
Place eggs and white vinegar in large pot. Top with cold water; bring to a boil. Reduce heat and simmer for 12 minutes. Remove eggs; chill.
Peel and small dice the beet. Keep the nice cuts; puree remaining pieces with a little water. Place eggs in beet puree for 1 hour to add color. Remove eggs; halve.
Combine yolks, mayonnaise, mustard, paprika, and apple cider vinegar; whisk until smooth. Salt and pepper to taste. Place mixture in egg whites; garnish with diced beets and basil.
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Gluten Free