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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


1 dozen

Hard-Boiled Eggs, peeled

1/2 cup


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



  1. Cut hard-boiled eggs in half. Place yolks in mixing bowl, and whites on sheet tray.

  2. Add mayonnaise, vinegar, mustard, and one teaspoon of Farm House Veggie Blend to yolks. Whisk by hand or with a hand mixer until smooth.

  3. 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.
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