Are you ready to elevate your deviled eggs game? With a simple twist, you can transform the classic appetizer into a visually stunning and delicious treat. Here’s a quick guide to making Pretty in Pink Deviled Eggs using beet juice.

Ingredients:

• Hard-boiled eggs
• Mayonnaise
• Dijon mustard
• Beet juice (from canned beets)
• Salt and pepper
• Paprika (for garnish)

Instructions:

1. Boil the Eggs: Start by hard-boiling the eggs. Once done, peel and cut them in half lengthwise. Scoop out the yolks and set them aside.
2. Create the Pink Hue: Mix beet juice with a little water in a bowl. Gently dip each egg white half into the beet juice mixture, ensuring they get a nice, even coating. Let them soak for a few minutes until you achieve your desired pink hue.
3. Prepare the Filling: Mash the egg yolks in a separate bowl and mix them with mayonnaise, Dijon mustard, salt, and pepper. Adjust the ingredients to suit your taste preferences. Blend until you achieve a smooth and creamy consistency.
4. Fill the Eggs: Spoon or pipe the yolk mixture back into the pink-hued egg whites. Get creative with your presentation, making swirls or peaks.
5. Garnish and Serve: Sprinkle a dash of paprika on top of each deviled egg for added flavor and a pop of color. Chill the eggs in the refrigerator for at least 30 minutes before serving in our egg platter.

There you have it – Pretty in Pink Deviled Eggs that are not only delightful to taste but also visually appealing. These make for a charming addition to brunches, parties, or any occasion where you want to impress your guests with a touch of creativity.

Give this easy recipe a try, and watch as your deviled eggs steal the spotlight at your next gathering!

• Blender
• Knife
• Cutting Board
• Measuring Cup
• Non-Stick Pan
• Spatula

Directions: Vegan Egg

Add the ingredients for the egg mixture in a blender and blend until smooth.

Directions to Cook

*Set the oven to broil.

Using an oven-safe and non-stick pan, adjust the heat to medium-high. Coat your pan with coconut oil, once the bottom is covered, add your vegetables to sauté. Once vegetables are cooked, remove them from the pan and set aside.

Reheat your pan and add some more coconut oil to cover the bottom of the pan. Add your egg mixture. Cook the same way you would make an omelette – until one side is crisp and browning. Once the bottom is cooked, add your sautéed vegetables on top of the scramble and place the pan in the oven for 5 minutes to evenly cook the top.

Flip your finished eggs onto a plate and garnish with finely chopped herbs. Season it to taste.

Enjoy!

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