INSIDE-OUT EASTER EGGS
With Easter right around the corner, and me trying to find new ways to keep my family interested in the same old food I serve every year for Easter dinner, I love finding new recipes like this. These deviled eggs put the color inside the egg, not outside, with the addition of beets to a classically creamy yolk filling. Look for precooked, peeled beets in the produce section to complete this recipe.
8 large eggs
1 medium beet, cooked, peeled and quartered
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh chives
16 very small fresh mint leaves or 2 teaspoons thinly sliced fresh mint leaves
Place eggs in a large saucepan and cover by a few inches with water. Cover and place over medium-high heat and bring to a boil. Remove from heat and allow to sit, covered, 10 minutes. Drain, cool and peel eggs.
Halve eggs lengthwise. Scoop out yolks and place them in a food processor along with beet, mayonnaise, mustard, salt and pepper. Process until smooth, stopping frequently to scrape down the sides of the bowl. Add chives and pulse until combined. Pipe or spoon the yolk mixture into the egg whites and place them on a platter. Top each with a whole mint leaf or a sprinkling of sliced mint leaves.
Per Serving:Serving size: 1 whole deviled egg, 130 calories (90 from fat), 10g total fat,2.5g saturated fat, 190mg cholesterol, 290mg sodium, 2g carbohydrate (0g dietary fiber,1g sugar), 7g protein