Pretty in Pink Deviled Eggs

Servings

6

Prep Time

20 minutes

Cook Time

15 minutes

Pretty in pink and packed with bright, savoury flavour, these tangy deviled eggs get their gorgeous colour from a quick beet brine and a fresh lemon-dill finish.

Ingredients

  • 1 tbsp Stockholm Lemon & Dill
  • 12 eggs
  • Fresh beet juice (from a juicer or the juice from canned cooked or pickled beets)
  • 1/3 cup mayonnaise
  • 1 1/2 tbsp Dijon mustard

Directions

  1. Place the eggs in a large pot and cover completely with cool water. Bring to a boil, then remove from the heat as soon as the water starts boiling.

  2. Let the eggs stand in the hot water for 15�20 minutes, then cool and peel.

  3. Immerse the peeled eggs in beet juice for at least 3 hours.

  4. Cut the eggs in half. Arrange the whites on a serving tray and transfer the yolks to a medium bowl.

  5. Blend the yolks, mayonnaise, Dijon mustard and Stockholm Lemon & Dill in a food processor or blender until smooth.

  6. Transfer the filling to a pastry bag, or a zip-top bag with one corner snipped, and pipe into the egg whites.

  7. Garnish with an extra sprinkle of Stockholm Lemon & Dill and serve.