Beet Pickled Deviled Eggs

The beauty of these deviled eggs will wow any party guests, and so will the flavor. The longer you let your egg whites sit in the beet pickle juice, the more pickled the egg white will become. If you are looking for just a hint of color and beet flavor, leave your egg whites in the liquid for a half hour.

Ingredients

• 12 large eggs, hard boiled, cooled, peeled, whites separated from yolks
• ¼ cup (60 ml) mayonnaise
• 1 Tablespoon whole grain mustard
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 Tablespoon fresh dill, fresh
• 1 each garlic clove, peeled
• 1 teaspoon salt, optional
• 1 teaspoon paprika
• 3/4 cup (75 ml) pickled beet juice

Directions

1. Place the egg whites in a bowl and cover with the pickled beet juice. Allow to sit for a minimum of a half hour, or 2 hours for a true pickled egg white.
2. Place mayonnaise, mustard lemon zest and juice, egg yolks, fresh dill, garlic, salt and paprika into the Vitamix container and secure the lid.
3. Run the Dips and Spreads program or start the machine on its lowest setting and increase to high. Blend for 1 minute. If needed remove the lid plug and insert the tamper to push ingredients into the blades.
4. Use a spatula to remove mixture to a piping bag fitted with a small star tip. Carefully drain the egg whites of the pickle liquid and pat dry with a paper towel.
5. Lay egg whites out on a tray and pipe in the filling. Once all eggs are filled, top with diced pickled beets and serve.

Nutrition

1 serving (58g)

• Calories: 110

• Total Fat: 8g

• Total Carbohydrate: 2g

  • Dietary Fiber: 4.42g
  • Sugars: 1g

• Protein: 6g

• Cholesterol: 190mg

• Sodium: 280mg