Sweet Beet & Bacon Deviled Eggs Recipe2016-04-02
- Servings : 12
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Give your eggs some va-va-voom this Easter and dress them up in bright pink…no artificial dye required! Thank goodness for beet juice, not only will it give your deviled eggs a more complex flavor, it will also brighten up your appetizer display and who doesn’t want an instagram worthy food post? Also, we took great please in adding bacon to this recipe, because bacon and eggs will always work together. A final sprinkling of freshly chopped rosemary and paprika add the final touch and create an amazing taste.
- 6 large eggs
- 2 16-ounce cans of beets (strain and use the juice)
- 1 c apple cider vinegar
- ⅓ c brown sugar
- 1 Tsp. salt
- 1 Tsp. Dijon mustard
- 1 Tbs. mayonnaise
- 1 Tbs. vinegar
- 2 Tbs. olive oil
- 2 Tbs. chopped applewood smoked bacon
- Salt and pepper to taste
- Fresh rosemary for garnish
- Paprika to taste
Hard boil your eggs and remove the shells. (For perfect hard-boiled eggs, I use this method.) Set the eggs aside.
To prepare the brine, pour 2 cans of beet juice into a large bowl. Add cider vinegar, sugar and salt. Stir mixture. Gently lower the peeled eggs into the brine. Cover and refrigerate overnight.
When brining is finished, cut eggs in half and remove yolks. Place yolks in a medium-sized bowl, and add mustard, mayonnaise, vinegar, and olive oil. Mix together until smooth. Salt and pepper to taste.
Using a pastry bag or a plastic bag, pipe the yolk into the now pink eggs. Sprinkle with chopped rosemary and bacon and season with salt, pepper and paprika.