Recipes for the Seasons
Winter
Beet-Dyed
Deviled Eggs
Serves 4
6 large AA eggs
1 large red beet (foil-wrap
and roast until soft)
1 Tbsp. white vinegar
1 Tbsp. apple cider vinegar
24 large basil leaves
1 C mayonnaise
2 Tbsp. Dijon mustard
1 tsp. paprika
Salt and pepper to taste
Place eggs and white
vinegar in large pot. Top
with cold water; bring to
a boil. Reduce heat and
simmer for 12 minutes.
Remove eggs; chill.
Peel and small dice the
beet. Keep the nice cuts;
purée remaining pieces
with a little water. Place
eggs in beet purée for 1
hour to add color.
Remove eggs; halve.
Combine yolks, mayon-
naise, mustard, paprika,
and apple cider vinegar;
whisk until smooth. Salt
and pepper to taste.
Place mixture in egg
whites; garnish with
diced beets and basil.