Roasted Beet Deviled Eggs
Sweet and earthy roasted beets are the perfect topping for these classic deviled eggs. Our Farm House Veggie blends adds even more savory veggie flavors when mixed into the yolks and cracked on top. Bonus points for cracking extra seasoning on the beets before roasting.
Roasted Beet Deviled Eggs
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 8-12
Ingredients: |
|
|
1 dozen |
Hard-Boiled Eggs, peeled |
|
1/2 cup |
Mayonnaise |
| 2 tsp |
White Vinegar |
| 2 tsp | Yellow Mustard |
| 1 tsp | Farm House Veggie Blend |
| 1/2 cup | Roasted Beets, finely diced |
| TT | Salt |
| TT | Pepper |
Instructions:
- Cut hard-boiled eggs in half. Place yolks in mixing bowl, and whites on sheet tray.
- Add mayonnaise, vinegar, mustard, and one teaspoon of Farm House Veggie Blend to yolks. Whisk by hand or with a hand mixer until smooth.
- Transfer mixture to a piping bag (plastic resealable bag works well, too), and evenly pipe yolk mixture into egg whites. Top with finely diced roasted beets. Serve immediately, or refrigerate. Grind additional Farm House on top, prior to serving.
