Beet It Deviled Eggs
Photography by Christopher Testani
Recipe by Charles Grayauskie
- Makes 12 halvesServings
Ingredients
6 eggs
16 oz. beet juice
Stir-ins
4 tbsp. sour cream
1 tbsp. mayonnaise
1 tsp. red wine vinegar
Toppings:
Thinly sliced red onion
Chopped pickled beets
Black pepper
Preparation
In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs. Soak overnight in beet juice.
The next day, halve the eggs lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter.
Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!
