Deviled Red Beet Eggs; Eggs that are Deviled and Pickled! The Best of Eggs! Perfect for Snacking, Appetizers, Picnics, Brunches or Cookouts!
We love deviled eggs. We love red beet eggs. Why not devil our red beet eggs, I thought. Yes! We love Deviled Red Beet Eggs too!
Eggs are truly a super food. They are one of the most nutritious foods, containing vitamins A, D, E, K, B vitamins, folate, Selenium, calcium and zinc. (Healthline has an article with 10 health benefits of eating eggs HERE.)
Truly, eating eggs is a good thing. Finding lots of ways to eat them is a great thing!
We can eat them for breakfast, snacks, lunch and dinner! We can eat them for special occasions as appetizers, at brunches, picnics, cookouts and for holidays. They are so versatile and delicious!
See these posts too:
21 Best Low Carb Keto Deviled Eggs Recipes
10 Low Carb & Keto Recipes for Hard Boiled Eggs
Now, how to make these delicious Deviled Red Beet Eggs:
First you have to make the Red Beet Eggs. Pop on over to the recipe for these HERE. There are step by step instructions and even a video if you want to watch that.
I also have a post to show you how to make easy to peel hard boiled eggs if you need that. It also has step by step pictures and a video HERE.
Ingredients:
6 Red Beet Eggs
4 Tbsp mayonnaise
2 tsp spicy brown mustard
1 tsp vinegar from red beet eggs
Dash of pepper
Parsley for garnish
Directions:
Slice eggs in half length wise.
Remove yolks and put into bowl.
Mash yolks.
Next, add mayonnaise, mustard, vinegar and pepper to yolks and mix well. (I forgot to mash the yolks first; it didn’t matter.)
Scoop yolk mixture back into egg white halves.
Lastly, garnish with parsley.
Add some of the beets from the jar too if you want.
Yield; 12 egg halves
Deviled Red Beet Eggs (Low Carb, Gluten Free)
Deviled Red Beet Eggs; Eggs that are Deviled and Pickled! The Best of Eggs! Perfect for Snacking, Appetizers, Picnics, Brunches or Cookouts!
Ingredients
- 6 Red Beet Eggs
- 4 Tbsp mayonnaise
- 2 tsp spicy brown mustard
- 1 tsp vinegar from red beet eggs
- Dash of pepper
- Parsley for garnish
Instructions
- Slice eggs in half length wise.
- Remove yolks and put into bowl.
- Mash yolks.
- Next, add mayonnaise, mustard, vinegar and pepper to yolks and mix well.
- Scoop yolk mixture back into egg white halves.
- Lastly, garnish with parsley.
- Yield; 12 egg halves
Notes
MyProductiveBackyard.com
Nutrition Information
Yield
6Serving Size
2 halvesAmount Per Serving Calories 57Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 33mgSodium 73mgCarbohydrates 3gFiber 1gSugar 2gProtein 2g
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They look delicious. I make hard boiled eggs and put them in the jar with left over juice from beets and/or pickles. You have to check if the jar has sugar 1st though.
Hi Linda! Yes, definitely check for sugar but great idea! I have put HB eggs in pickle juice too and they are delicious! 🙂 It is a quick, easy way to make tasty eggs!