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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.