Rosy Deviled Eggs
By admin Posted in: Appetizers & Snacks Breakfast Recipes on December 21st, 2011
12 servings; 2 egg halves each
- 1 dozen large eggs
- 1/4 cup pickled beet juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons rice wine or other white vinegar
- 1/4 teaspoon salt
- Freshly ground black pepper
Set eggs in a single layer in a large saucepan and cover with water. Cover pan and bring to a full boil over medium-high heat. With pan still covered, turn off heat and let eggs stand for 10 minutes. Drain eggs, then run them under cold running water until saucepan is decidedly cold. Let stand to cool. Peel eggs, halve them at the circumference, and remove yolks, transferring them to a food processor or blender. So that eggs sit level, slice a tiny piece of egg white from the bottom of each half, then set on a serving platter. (Can be covered and refrigerated overnight.)
Add beet juice, olive oil, vinegar, salt ,and pepper to taste to yolks. Process until smooth. (Can be refrigerated overnight.) Transfer mixture to a zipper-lock bag, snipping off a 1/4-inch tip at one of the bottom corners. To serve, pipe filling into each egg white cup. Garnish, if desired, and serve immediately.
Recipe courtesy of the North American Olive Oil Association