Beet-Pickled Deviled Eggs

Deviled eggs are believed to have originated in ancient Rome, where they were served as a first course known as ‘gustatio’.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Beet-Pickled Deviled Eggs

Cooking Method: Boiling Cuisine: American Courses: Any, Appetizer, Snack Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 30 min Total Time 1 hr

Servings: 6 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 piece Hard-boiled eggs
• 1 cup Beets, cooked and peeled
• ¹⁄₂ cup White vinegar
• 2 tablespoon Sugar
• 2 tablespoon Dijon mustard
• 2 tablespoon Mayonnaise
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 tablespoon Fresh dill, chopped

Instructions

1. Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
2. In a separate bowl, combine the cooked and peeled beets, white vinegar, and sugar. Mix well and let it sit for 10 minutes.
3. Using a slotted spoon, remove the beets from the vinegar mixture and set aside.
4. Mash the egg yolks with a fork until smooth. Add the Dijon mustard, mayonnaise, salt, and black pepper. Mix well.
5. Spoon the yolk mixture back into the egg white halves.
6. Top each deviled egg with a piece of pickled beet and sprinkle with fresh dill.
7. Cover and refrigerate for at least 30 minutes before serving.
8. Serve chilled and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 3g1%

Sugars 2g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.