Makes 8 servings
Our holiday celebrations feel much different this year. Instead of congregating with family and friends and going to our place of worship, we are staying home and Zooming with family instead. But the human spirit is strong and many of us still want to be as festive as possible, especially for our kids. Here’s a fun recipe that wows every time! And if you’ve stocked up on eggs, you’re in luck! For a video tutorial on YouTube, click here.
BEET-DYED DEVILED EGGS
Makes 8 servings
8 large eggs
3 cups beets juice (from a jar of pickled beets or bottled beet juice)
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
finely chopped chives for garnish
- Place the eggs in a medium saucepan and cover by 1-inch with cold water. Bring water to a boil and then turn off heat. Let the eggs sit in the hot water for 10 minutes. With a slotted spoon, transfer eggs to a bowl of cold water and let cool for 30 minutes.
- While the eggs are cooling, prepare two large glass jars with tightly fitting lids. Pour 11/2 cups of the beet juice into each of the jars.
- When cool, drain the eggs, gently crack the shells and peel the eggs. Place the peeled eggs into the glass jars (4 per jar) and add enough cold water so that the eggs are completely submerged. Place the lids on the jars and refrigerate the eggs for at least 6 hours or overnight.
- Once the eggs are dyed, remove them from the beet juice (you can either discard it or use it to dye more eggs). Place eggs on a cutting board and carefully slice in half lengthwise with a sharp knife. Gently remove the yolks from the eggs and transfer to a small bowl. Place the egg whites on a platter.
- To the bowl with the egg yolks, add the mayonnaise, mustard, lemon juice, salt and pepper, and mash with a large fork until smooth. Using a small spoon, fill the egg whites with the deviled egg mixture. Sprinkle the chopped chives over top. Serve immediately or cover (without garnishing) for up to two hours before serving.