Try These Pretty-in-Pink Deviled Eggs for a Healthy Twist! | Fitness Magazine
Serving Size:24 deviled eggs
Ingredients
- 12 large eggs
- 1 medium red beet, peeled and shredded or julienned
- 2 teaspoons white vinegar
- 1 scallion, white and green parts, finely chopped
- 1 small jalapeno, seeded and minced
- 1/4 cup light mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- 4 teaspoons chopped mint
- 2 tablespoons crumbled queso fresco or cotija cheese
Directions
- Begin by filling a large bowl with ice and cold water. Then, place the eggs in a saucepan, adding water to cover them by 2 inches, and bring it to a rolling boil. Once it boils, remove from heat, cover, and let stand for 10 minutes. Drain and transfer the eggs to the ice water.
- Once the eggs are cool, peel and place them in another large bowl with the beet and vinegar; add enough water to cover them. Refrigerate until the eggs are stained pink, approximately 1 hour, or up to 3 hours for a deeper pink coloration.
- Dry the eggs and halve them lengthwise. Scoop out the yolks into a medium bowl. Add scallion, jalapeno, mayonnaise, mustard, salt, and 1 tablespoon of water. Stir until smooth, thinning with additional water if necessary. Spoon the yolk mixture into the white egg halves.
- Drain the beets, discard the liquid, and transfer them to a small bowl. Toss them with lime juice. Top the eggs with the beet mixture, mint, and cheese.
