Spring Deviled Eggs
INGREDIENTS
1 large beet (8oz.)
2 cups water
1 cup white vinegar
12 hard-boiled eggs, peeled
⅓ cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon whole grain mustard
2 cups water
1 cup white vinegar
12 hard-boiled eggs, peeled
⅓ cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon whole grain mustard
INSTRUCTIONS
Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).
Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half, then discard beet and liquid.
Remove the yolk from the egg and set the whites aside. Mash the yolks with the mayonnaise, relish, mustard, and salt. Scoop the mixture back into the egg whites. Top with salt, and flowers, serve with Sunny Sauvignon Blanc.
Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half, then discard beet and liquid.
Remove the yolk from the egg and set the whites aside. Mash the yolks with the mayonnaise, relish, mustard, and salt. Scoop the mixture back into the egg whites. Top with salt, and flowers, serve with Sunny Sauvignon Blanc.
