Beet Deviled Eggs - Rachael Ray Every Day

    Beet It Deviled Eggs

    Think pink! Give your eggs a fuchsia hue by soaking them in beet juice overnight.
    Author:
    Publish date:
    beet-it

    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!