Description
A classic appetizer with a twist using pickled beets.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- 1/2 cup pickled beets, diced
- Chives for garnish
Instructions
- Boil the eggs for 10 minutes, then cool in ice water.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Fold in the diced pickled beets.
- Fill the egg whites with the yolk mixture.
- Garnish with chopped chives.
Notes
- Adjust seasoning to your preference.
- Serve chilled for best flavor.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Deviled Eggs, Pickled Beets, Appetizer