Colorful Deviled Eggs
Deviled eggs make a great snack to have on hand, providing a healthy balance of dietary protein and fat. I like to make a batch of these at the beginning of the week for a quick bite of protein when I am in a rush. My friend likes to eat them for breakfast and one time when we were traveling to South Africa together we decided to bring these on the plane with us which, as you can imagine, didn’t turn out so well (the entire plane smelled like sulfur egg farts). So don’t do that.
Instead, bring them to an event or potluck because they will be sure to make an impression with their beautifully contrasting colors!
Here’s how to make them…
10 large pasture raised eggs
1 tablespoon Dijon mustard
1/4 C avocado oil mayonnaise (I like Primal Kitchen)
1 tsp finely chopped, fresh dill, (optional)
Pinch of sea salt
Beet juice (for coloring the eggs)
Prepare the hard boiled eggs: Place eggs in a steamer pot and bring water to a boil. Steam eggs for 13-15 minutes. Drain water, fill pot with cold water and let sit for 5 minutes to cool down. Egg shells should come off easily.
Cut the eggs in half and scrape yolk into a small bowl and add mustard, mayo, dill, and sea salt. Mix with a fork until well incorporated.
Place the egg whites in a small bowl with the beet juice, rotating them in batches so all sides get submerged and have a chance to soak up the pink hue.
Remove egg whites (now pink!) from beet juice and arrange them on a serving platter. You may want to dab them with a paper towel to soak up any extra beet juice.
Spoon the egg yolk mixture into a zip lock bag, cut the corner off and pipe filling back into egg halves. Garnish with more dill, and smoked paprika.