BH&G 3510
From
Dave Drum@1:3634/12 to
All on Mon Aug 2 17:48:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beet-Dyed Deviled Eggs
Categories: Vegetables, Snacks, Eggs
Yield: 24 Servings
1 lg Beet (8 ounces)
2 c Water
1 c White vinegar
12 lg Hard-cooked eggs; peeled
1/3 c Mayonnaise
2 tb Sweet pickle relish
1 tb Whole grain mustard
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 (discard beet and liquid). Remove the yolk and set
the whites aside.
Mash the yolks with the mayonnaise, relish, mustard, and
a pinch of salt. Pipe or scoop back into egg white
halves. Sprinkle with coarse salt.
Makes: 24 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
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