Red Hot Deviled Eggs (Best Recipe)




Red Hot Deviled Eggs (Best Recipe)

Easy, step-by-step Red Hot Deviled Eggs… with lots of “Yolks”… They are really Red.
Here’s a new fun take on a traditional party favorite with “special ingredients” that “spice it up” . A Naughty surprise is at the end… watch the last few minutes.

This is the second time I’ve made these… New Years Eve and now for Easter Sunday.
These are visually beautiful… and very delicious… The beets add a beautiful ruby red color (but not any flavor). The wasabi adds an unexpected, but sophisticated flavor. I promise these will not last long. You might want to make more than a dozen?

Red Hot Deviled Eggs:

6 Hard-Boiled Eggs (for 1 dozen Deviled Eggs)

To Dye your Eggs: Ruby Red…
• 1 Cup of Pickled Beet Juice
or, to make fresh…
• 2 Large Beets (washed and sliced)
• 1 Cup Apple Cider Vinegar
• 1 Cup Water

To “Hot” Devil your Eggs: Add Wasabi…
• 3 tbsp. Mayonaise
• 2 tsp. Dijon Mustard
• ½ tsp. Wasabi (add more to your taste)

Directions:
1. Hard boil your eggs: put six eggs in a pot, cover with water. Bring water to a boil, cover pot with a lid, and turn off heat. Leave eggs for ten minutes. Drain, cool eggs in ice water.

2. If you don’t already have pickled beet juice: fill a medium pot with water, apple cider vinegar, two large sliced beets, (if needed, add more water to cover beets) bring to a boil, and simmer until you have reduced liquid by half to a dark juice. Drain, and reserve the beet juice.

3. Peel shells off eggs and place shelled eggs in a medium size glass bowl with beet juice. Keep turning them every few minutes to dye evenly. Remove when you like the color, (about half an hour). Pat dry with a paper towel.

4. Slice eggs in half. Remove yoke into medium mixing bowl. Mash with fork. Mix in Mayonaise, Mustard and Wasabi. Use a hand mixer to get the lumps out and make smooth.

5. Spoon yokes back into egg whites, or use a piping tip & bag to really jazz it up. Top them off with tiny dill sprigs.

Keep chilled until you’re ready to serve.

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