If there’s one appetizer that I can never get enough of it’s devilled eggs. If you have devilled eggs at your party, it’s pretty much a guarantee that we’ll be friends….and that I’ll eat about 90% of what’s on the platter.
Eggs and beet juice are nothing new but I’ve never really been a fan of having a completely coloured egg. That’s why I opted to submerge the eggs in the juice for only 30 minutes. It gives a slight tinge of pink to the egg white giving it a bit of colour but not an intense amount. The longer you leave the eggs in the beet juice the deeper the colour.
Smoked bacon works best in this recipe. It gives it a richer, deeper flavour.
Beet Stained Bacon Devilled Eggs
- 6 hardboiled eggs
- 1 cup beet juice
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1/4 tsp garlic powder
- 2 strips smoked bacon, cooked until crispy
- 1 tbsp chopped chives (optional)
Place the eggs into a container and add the beet juice. If you don’t have enough beet juice to completely cover the eggs, add cold water to ensure the eggs are completely submersed in the juice. Place in a refrigerator for 3o minutes. After 30 minutes remove the eggs from the beet juice and rinse under cold water.
Slice each egg in half, remove the yolk and transfer it to a mixing bowl. Add the mayonnaise, dijon mustard and garlic powder to the bowl and mix everything together until the mixture is smooth. Chop the bacon into small pieces and add to the yolk mixture. The bacon needs to be small enough to fit through a piping bag. Pieces that are too big will get stuck in the decorating tip. That being said, either use a large decorating tip to avoid help avoid this or simply spoon the mixture into each well.
Pipe the mixture into the well of each egg. Sprinkle with chopped chives. Serve.