Add a festive touch to your favorite deviled egg recipe! Use beets to naturally color the yolk mixture in this Easter classic. Beet Deviled Eggs will make it impossible to go back to your old deviled egg recipe.
medium cooked beet
tablespoon white wine vinegar
teaspoons grated onion
teaspoon kosher salt
fresh dill sprigs, if desired
Bring eggs and water cover to a boil. Let eggs stand 10 minutes. Remove eggs with slotted spoon. Place in cold water until cooled. Peel eggs, cut in half and gently remove yolks.
Place beet in food processor with egg yolks, mayonnaise, vinegar, sugar, onion and salt. Blend until smooth. Place mixture in zip-top storage bag.
Cut corner and squeeze mixture through into egg whites. Garnish with fresh dill, if desired.