Deviled Eggs

prep time 5 minutes

Cook time 20 minutes

Serves 5 people

Deviled eggs are a classic recipe and perfect for the holidays,  potlucks, parties and other gatherings and can be served as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients you already have at home and most people love them.

 

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish
• 1 teaspoon yellow mustard 1 cup beet juice
• 1 cup freshly squeezed beet juice

Instructions

1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil,  and cook for 7 minute. Remove from heat and place into the bowl with cold water with ice.
2. Crack egg shells and carefully peel them. I want to have nice pink color, so I place them in beet juice for 15 minutes,
3. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well.
4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. You can serve them as you desire.  I served them in appetizer spoons and garnished  them with cucumbers.