Ingredients
For the eggs:
- 6 Nellie's Free Range Eggs, hard-boiled (Or one batch of our Instant Pot deviled eggs, prepared through step 5 and left whole after peeling)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1 medium red beet
For the filling:
- 2 tablespoons mayonnaise or plain yogurt
- 1-2 tablespoons goat cheese, cold (see notes)
- 1 teaspoon Dijon mustard
- 1 tablespoon green onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Paprika and fresh chives, chopped, for garnish
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 12 deviled egg halves
Ingredients
For the eggs:
- 6 Nellie's Free Range Eggs, hard-boiled (Or one batch of our Instant Pot deviled eggs, prepared through step 5 and left whole after peeling)
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1 medium red beet
For the filling:
- 2 tablespoons mayonnaise or plain yogurt
- 1-2 tablespoons goat cheese, cold (see notes)
- 1 teaspoon Dijon mustard
- 1 tablespoon green onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Paprika and fresh chives, chopped, for garnish
Add a pop of color to your morning!
These stunning deviled eggs boast a beautiful pink color, and it's all thanks to a 100% natural dye made from red beet! But there's even more than meets the eye: this snack is quick pickled right in the beet dye, which gives the eggs a flavor as bright as their hue. And what better match is there than earthy beets and tangy goat cheese?
To make the eggs
- Remove the stem from beet, then peel and slice into quarters.
- Add water, vinegar, salt, and sliced beet to a medium pot and bring to a boil.
- Reduce heat to a vigorous simmer, cover, and allow to cook for 5 minutes.
- Allow contents of pot to cool before pouring the liquid into a heat-safe medium bowl. Add peeled eggs.
- Cover and refrigerate for one hour before slicing each egg in half lengthwise. Set whites aside and add yolks to a medium bowl for the filling.
To make the filling
- In the bowl with egg yolks, combine mayonnaise or yogurt, goat cheese, Dijon, finely chopped green onion, salt, and pepper. Whip until creamy with an electric hand mixer or in a small food processor. Taste for seasoning and add additional goat cheese if desired.
- Using a spoon or a piping bag, add mixture to halved hard-boiled eggs. Top with fresh chives and paprika. Chill until ready to devour or enjoy right away.
Nellie's Notes
The cold goat cheese filling is easiest to mix with an electric hand mixer or a small food processor. Not using either? Simply allow your goat cheese to soften so it blends easily with a fork.
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